Spinach and Red Pepper Lasagna


Spinach and Red Pepper Lasagna

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Lasagna stacked with red sauce, spinach and ricotta cheese

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Mixing silken tofu with the ricotta cheese not only adds protein, it also makes the lasagna filling extra creamy. 

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Servings and Ingredients

Serves 12
1 tbsp.Hy-Vee Select olive oil
1small onion, finely chopped
3large cloves garlic, finely chopped
1 tsp.Hy-Vee oregano
1 tsp.Hy-Vee basil
1(14.5 oz) can organic fire-roasted diced tomatoes, undrained
1(28 oz) can organic fire-roasted crushed tomatoes
2(10 oz each) pkg organic frozen chopped spinach
1(16 oz) pkg silken tofu, drained*
1(15 oz) container organic part-skim ricotta cheese
1HealthMarket large egg, beaten
½ c.grated Parmigiano-Reggiano cheese
1(8 oz) pkg HealthMarket mozzarella cheese, shredded, divided
¼ tsp.kosher salt
¼ tsp.freshly ground black pepper
9uncooked Hy-Vee lasagna noodles
2(12 oz each) jars roasted red peppers, drained


  1. To make tomato sauce, heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very soft, about 8 minutes. Stir in garlic, oregano and basil and cook for 1 minute, stirring constantly. Add tomatoes and simmer for 10 minutes.
  2. Cook spinach according to package directions, cool and squeeze out excess moisture. Set aside.
  3. Crumble drained tofu into a large bowl. Stir in ricotta and egg; stir until well combined. Stir in Parmigiano-Reggiano and 1-1/2 cups mozzarella cheese. Stir in salt and pepper.
  4. To assemble lasagna, cover bottom of a 13-by-9-inch baking dish with half the tomato sauce. Arrange 3 noodles on top of sauce. Cover noodles with half the red bell peppers. Cover with half the spinach. With the back of a spoon, gently spread half the cheese mixture on top of the spinach. Top with another layer of pasta and remaining peppers, spinach and cheese mixture. Cover with remaining 3 noodles. Spread remaining tomato sauce over the top. Cover the baking dish with aluminum foil.
  5. Bake at 350 degrees for 1 hour. Uncover and sprinkle remaining mozzarella evenly over the top. Continue to bake until cheese is melted, about 15 minutes. Let rest 15 minutes before serving.
  6. *To drain tofu, sandwich tofu between layers of paper towels. Place a cutting board on top of paper towels and put a heavy skillet on top. Let stand for at least 15 minutes, up to 1 hour. Replace paper towels when they get soggy.

Nutrition facts


280 Calories per serving

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 45mg
  • Sodium: 680mg
  • Total Carbohydrates: 28g
  • Protein: 18g

Daily Values

Vitamin A 70%
Vitamin C 80%
Iron 15%
Calcium 35%

Recipe Source:

Hy-Vee Seasons Health 2010.