Romesco Lasagna
with Mozzarella, Spinach & Roasted Red Peppers
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! This crowd-pleasing lasagna features layers of creamy romesco and béchamel sauce, pasta sheets, and verdant spinach. It's finished off with melty mozzarella and a sprinkle of parmesan.
Ingredients
6 each
Pasta Sheets
3 oz
Baby Spinach
¼ cup
Grated Parmesan Cheese
⅓ cup
Béchamel Sauce
4 oz
Fresh Mozzarella Cheese
3 tbsp
Romesco Sauce (contains almonds)
1 each
8-oz can Tomato Sauce
1 oz
Sliced Roasted Red Peppers
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. To make the sauce, in a bowl, combine the béchamel, tomato sauce, and romesco sauce. Season with salt and pepper. Spread a thin layer of the sauce (about 1/3) in the bottom of the tray. Top with a layer of half the spinach, then an even layer of pasta sheets (if necessary, trim the pasta sheets to fit snugly into the tray). Repeat with another layer of sauce, half the parmesan, and the remaining spinach. Add a final layer of the remaining pasta sheets and sauce. Top with the peppers and mozzarella (tearing into small pieces before adding). Season with salt and pepper.
step 2
Bake the tray & serve your dish
Tightly cover the tray with foil and bake 14 minutes. Leaving the oven on, remove from the oven; carefully remove and discard the foil. Return to the oven and bake, uncovered, 4 to 6 minutes, or until the cheese is melted and the pasta is cooked through. Remove from the oven; let stand at least 3 minutes. Serve the baked tray garnished with the remaining parmesan. Enjoy!
Ingredients
6 each
Pasta Sheets
3 oz
Baby Spinach
¼ cup
Grated Parmesan Cheese
⅓ cup
Béchamel Sauce
4 oz
Fresh Mozzarella Cheese
3 tbsp
Romesco Sauce (contains almonds)
1 each
8-oz can Tomato Sauce
1 oz
Sliced Roasted Red Peppers
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. To make the sauce, in a bowl, combine the béchamel, tomato sauce, and romesco sauce. Season with salt and pepper. Spread a thin layer of the sauce (about 1/3) in the bottom of the tray. Top with a layer of half the spinach, then an even layer of pasta sheets (if necessary, trim the pasta sheets to fit snugly into the tray). Repeat with another layer of sauce, half the parmesan, and the remaining spinach. Add a final layer of the remaining pasta sheets and sauce. Top with the peppers and mozzarella (tearing into small pieces before adding). Season with salt and pepper.
step 2
Bake the tray & serve your dish
Tightly cover the tray with foil and bake 14 minutes. Leaving the oven on, remove from the oven; carefully remove and discard the foil. Return to the oven and bake, uncovered, 4 to 6 minutes, or until the cheese is melted and the pasta is cooked through. Remove from the oven; let stand at least 3 minutes. Serve the baked tray garnished with the remaining parmesan. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu