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Spinach-Mushroom Lasagna with Red Pepper Marinara

Prep Time
Total Time

12 servings

Made with a red pepper marinara sauce and layered with spinach, fresh mushrooms and cheese, this is the perfect lasagna to feed a hungry crowd.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Blend pasta 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, stirring frequently.
  • Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 each of the ricotta and mushroom mixtures, 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, uncovering after 45 min. Let stand 15 min. before cutting to serve.

Special Equipment Needed

Serving Suggestion

Serve with smart sides, such as your favorite steamed vegetable and a crisp mixed green side salad tossed with your favorite KRAFT Lite Dressing.

Make Ahead

Lasagna can be assembled ahead of time. Refrigerate until ready to bake as directed.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 360
Total fat 16g
Saturated fat 8g
Cholesterol 55mg
Sodium 580mg
Carbohydrate 35g
Dietary fiber 4g
Sugars 8g
Protein 21g
% Daily Value
Vitamin A 200 %DV
Vitamin C 25 %DV
Calcium 35 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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