Romesco Lasagna with Mozzarella, Spinach & Roasted Red Peppers
Ready to Cook

Romesco Lasagna

with Mozzarella, Spinach & Roasted Red Peppers

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

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.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Romesco Lasagna with Mozzarella, Spinach & Roasted Red Peppers
Title
  • 6 Pasta Sheets
  • 3 oz Baby Spinach
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Béchamel Sauce
  • 4 oz Fresh Mozzarella Cheese
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 1 8-Oz Can Tomato Sauce
  • 1 oz Sliced Roasted Red Peppers
  • 1 Single-Use Aluminum Tray
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
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.

Bake the tray & serve your dish
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!

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Romesco Lasagna

Prepare the ingredients & make the base
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.

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!

Bake the tray & serve your dish
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