| 1 box | BARILLA Oven Ready Lasagne |
| 1 jar | BARILLA Roasted Garlic Sauce |
| 1/2 teaspoon | salt |
| 4 cups | shredded smoked mozzarella cheese (may substitute with mozzarella cheese) |
| 2 large | yellow peppers, chopped |
| 2 teaspoon | extra virgin olive oil |
| 1-1/2 cups | onion, finely chopped |
| 2 cups | tomatoes, finely chopped |
| 2 packages (6 ounces ea.) | fresh baby spinach |
| 1 pound | ground veal |
| 1/2 teaspoon | freshly ground black pepper |
PREHEAT oven to 375 degrees.
HEAT oil in large skillet over medium-high heat. Add peppers; sauté 2 to 3 minutes or until crisp-tender. Remove peppers from skillet.
ADD spinach to skillet; stir 1 to 2 minutes or until spinach is wilted. Remove spinach from skillet; drain liquid, if necessary and set aside.
COOK veal and onion in same skillet over medium-high heat 7 to 8 minutes or until veal is no longer pink, breaking up chunks with wooden spoon; drain.
ADD Roasted Garlic Sauce, tomatoes, salt and pepper; continue cooking until thoroughly heated.
TO ASSEMBLE: Spread 1 cup Roasted Garlic Sauce in 13x9-inch baking dish; top with 4 lasagne sheets. Layer spinach, 2 cups sauce and 1-1/4 cups cheese. Add 4 more sheets, 2 cups sauce, peppers and 1 1/4 cups cheese. Top with remaining lasagne sheets and sauce.
COVER with foil; bake 45 minutes. Remove from oven; sprinkle with remaining cheese. Tent loosely with foil and let stand 15 minutes before cutting.