[www.keralites.net] Spinach-Mushroom Lasagna with Red Pepper Marinara

Spinach-Mushroom Lasagna with Red Pepper Marinara 

What You Need
1 jar (26 oz.) spaghetti sauce 
2 large  red peppers, roasted, seeded and peeled 
1 egg, beaten 
2-1/2 cups Ricotta Cheese 
2-1/2 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided 
1 pkg.  (16 oz.) frozen chopped spinach, thawed, squeezed dry 
1/2 cup Grated Parmesan Cheese, divided 
1/2 tsp.  ground nutmeg 
12 lasagna noodles 
2 tsp.  olive oil 
1 large sweet onion, chopped 
1 lb.  fresh mushrooms, sliced 
Make It
HEAT oven to 350F.
BLEND spaghetti sauce and peppers in blender until smooth. Combine egg, ricotta, 1-1/4 cups mozzarella, spinach, 1/4 cup Parmesan and nutmeg. 
COOK lasagna noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in mushrooms; cook 10 min. or until tender and browned. 
SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta mixture, 1/3 of the mushroom mixture and 3/4 cup sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray. 
BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before serving. 
Tips
Serving Suggestion
Serve with smart sides such as your favorite steamed vegetable and a crisp mixed green side salad tossed with your favorite Light Dressing.
Make Ahead
Lasagna can be assembled ahead of time. Refrigerate until ready to bake as directed. 

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