Serves 12
55 minutes to assemble
55 minutes to cook
Total time: 1 hour and 50 minutes
1. | Preheat oven to 375°F. Spray a 9" x 13" baking dish with nonstick cooking spray. |
2. | Boil Notta Pasta for 4 minutes and drain, rinsing quickly in cold water. Immediately toss with basil, 1 tablespoon of olive oil, salt and pepper. |
3. | Pour 1/2 of pasta into bottom of dish and spread evenly around. Set aside remaining pasta. |
4. | In a large nonstick pan, heat remaining 2 tablespoons olive oil over medium heat. Sauté onion and garlic until soft. |
5. | Add mushrooms. Sauté, stirring often, until the mushrooms begin to soften. Salt and pepper to taste. |
6. | Add spinach, stirring just to wilt down. Drain any liquid from pan. Set aside. |
7. | In a medium size bowl, beat ricotta cheese, Parmesan cheese, eggs, salt and nutmeg until well mixed. Set aside. |
8. | Spread 2 cups of sauce on top of notta pasta in dish. Top sauce with: spinach/mushroom mixture, then red peppers, then ricotta cheese mixture, and then remaining Notta Pasta, (spreading to make sure there are no gaps) and topping with remaining 2 cups of sauce. |
9. | Bake for 30 minutes. Remove from oven and evenly sprinkle top with mozzarella. Bake 25 minutes more and remove from oven. Let lasagna rest 15 minutes before cutting. |