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

Romesco Lasagna

with Mozzarella, Spinach & Roasted Red Peppers

30 MIN
4 Servings
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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

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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ingredients
Romesco Lasagna with Mozzarella, Spinach & Roasted Red Peppers
Title
  • 12 Pasta Sheets
  • ½ cup Grated Parmesan Cheese
  • 5 oz Baby Spinach
  • ⅔ cup Béchamel Sauce
  • ½ lb Fresh Mozzarella Cheese
  • 6 Tbsps Romesco Sauce (Contains Almonds)
  • 2 8-Oz Cans Tomato Sauces
  • 2 oz Sliced Roasted Red Peppers
  • 2 Single-Use Aluminum Trays
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. In the bottom of each tray, spread a thin layer of the sauce (about 1/3 total). 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 trays). 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 trays & serve your dish

Tightly cover the trays 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 trays garnished with the remaining parmesan. Enjoy!

Bake the trays & serve your dish
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