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Spinach and Roasted Red Pepper Lasagna

Vegetarian • 2 hrs to cook


1 Garlic clove
2 Garlic cloves, large
1/4 tsp Ginger, ground
1 can Plum tomatoes, whole with juice
3 Red bell peppers, large
4 lb Spinach, fresh
1 can Tomatoes, with juice
1 1/2 cups Yellow onion


2 Egg whites
1 lb Tofu, soft


2 cups Tomato sauce

Pasta & Grains

9 Lasagna noodles

Baking & Spices

1/8 tsp Cloves, ground
1 tsp Kosher salt
1/2 tsp Nutmeg
1/4 tsp Pepper, freshly ground
1 tsp White or black pepper, freshly ground

Oils & Vinegars

2 tbsp Olive oil, extra-virgin


1 cup Mozzarella cheese, part-skim
1/2 cup Parmigiano-reggiano cheese, grated
2 cups Ricotta cheese, part-skim
  • Kris

    Lenten dinner? Spinach and Roasted Red Pepper Lasagna:

  • Patti DeBow

    Spinach and Roasted Red Pepper Lasagna | Williams-Sonoma...this was time consuming to make, but really lovely! You don't notice the tofu at all, so a good way to add protein. Also, the sauce is delicious, so make extra and store it for some pasta later!

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