32 each lasagna noodles, uncooked
2 cups frozen chopped spinach, thawed, drained
2 qt. yellow peppers, chopped
1 gal. shredded smoked mozzarella cheese, divided
Preheat oven to 350F. Cook noodles as directed on package; drain. Spread 2-1/2 cups of the sauce onto bottom of each of 4 half hotel pans (or 1 half hotel pan for trial recipe). Place 4 noodles in each pan, overlapping edges slightly. Cover noodles with layers of spinach, peppers and half of the cheese. Spread 2-1/2 cups of the BOCA Red Sauce evenly over ingredients in each pan. Top with layers of remaining noodles, sauce and cheese. Bake 45 minutes or until heated thorough. Let stand 10 minutes before cutting to serve.