Recipe(tried): Spinach, Roasted Red Pepper Six Cheese Lasagna... Tuesday's Dinner

Hello Everyone!

Tonight I made a lasagna that was not only very tasty but good for you, it has fresh spinach leaves and chopped roasted red bell peppers in it!

I just finished putting 5 containers of each holding a slice in the freezer and kept 2 in the refrigerator for Friday's meal. I used Barilla's No Boiling Required Lasagne whih is rolled flat and thin like homemade lasagne and used 2 jars of their sauce which made assembly easier too! No need to make a homemade sauce with this one. This is a nice and tall lasagna and if you wait about 10-15 minutes before cutting into it, your slices will stand up real nice. We enjoyed this with crusty warm Italian bread, red wine and for dessert, Mott's Pomegranate Apple Sauce!

Tomorrow I will post our dinner which will be Shrimp Skewers with Tzatziki, Spinach and Feta. For dessert, I will be serving a fruit cup of plouts, blackberries, blueberries and strawberries. Yes, the pluots have finally appeared in the stores and they couldn't be more juicier and sweeter this season!

~Gina

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SPINACH, ROASTED RED PEPPERS AND FOUR CHEESE LASAGNE
serves 9

1 (9 oz.) box Barilla uncooked lasagne noodles
2 eggs
1 (15 oz.) container ricotta cheese
1 tsp. dried basil
4 cups shredded mozzarella, divided
1 cup grated DiGiorno fresh parmesan cheese
1 cup Italian blend grated cheeses (I used Argitoni Italian 4-Cheese Blend of Parmesan, Asiago, Romano and Aged Provolone Cheeses found at Sam's)
1 lb. ground chuck
2 jars favorite sauce (I used Barilla Onion & Garlic)
1/2 bag fresh spinach leaves
1 large fire roasted red pepper, chopped
1/2 Vidalia onion, chopped
3 garlic cloves, minced
2 Tbsp. olive oil

Saute onions and garlic in olive oil in a large pan over med heat. Saute til wilted and golden. Place onion into a large glass mixing bowl.

Using same pan, brown chuck and drain. Place meat in bowl containing onion and garlic. Stir to mix ingredients. Place spinach leaves and fire roasted pepper in with meat mixture and blend well. Set aside.

Preheat oven to 375 degrees F. Spray a 13x9x2-inch baking pan with non-stick cooking spray. Set aside.

In a medium bowl, beat the 2 eggs, add the ricotta nd basil seasoning. Stir in 2 cups of mozzarella and 1/2 cup parmesan cheese. Mix well. Set aside.

To assemble lasagna, pour 1/2 jar of sauce onto bottom of pan, layer it with 4 pices of lasagna, half ricotta mixture and browned meat mixture, add the remainng 1/2 jar of sauce. Spread all these layers to sides of pan. Top with 1 cup of mozzarella and 1/4 c. parmesan and 1/2 c. Italian blend shredded cheese.

Layer another 4 sheets, layer with remaining ricotta mixture, remaining meat mixture and 1/2 jar of sauce, top with 1 cup mozarella and 1/4 cup parmesan and 1/2 cup Italian blend shredded cheese.. Top with remaining 4 sheets of lasagna, remaining sauce and 1 cup mozzarella.

Whew, one deserves a nice glass of vino rojo by now...

Cover pan with foil and bake for 60 minutes. Let this stand at least 10-15 minutes before cutting.

Serve with crusty warm Italian bread and vino rojo!