For this super spicy lasagna I used jalapeno and scotch bonnet peppers because that’s what I had on hand. Because of the scotch bonnet the result is fiery relatively speaking. For a more mellow heat I would just use more jalapeno in place of the scotch bonnet.
1 300 g container ricotta
about 1/2 cup grated parmesan
1 450 g block mozzarella cheese
7 jalapeno peppers
5 scotch bonnet peppers
about 20 good sized mushrooms
2 jars tomato sauce
1 package frozen spinach, thawed and excess water drained
3 cloves garlic, finely chopped
oven ready lasagna noodles
For this recipe I used what I had on hand. So I could have put in more hot peppers and more mushrooms although what I had was fine. I had about half a box of lasagna noodles so I only had two layers of noodles, one on the bottom and one on the top, but you could add more if you wanted.I used a baking dish 9 1/2 ” x 9 1/2 “.
Cut jalapeno and scotch bonnet peppers in half, remove seeds and roast under broiler til skins are blackened. Cool and remove skins. Slice mushrooms into half inch slices and roast as well, at least on one side. I think roasting the vegetables like this bumps up the flavour. Mix ricotta, parmesan, spinach, and garlic together in a bowl. Layer ingredients in baking dish starting with sauce and then noodles and then alternating with the ricotta mixture and grated mozzarella and roasted vegetables. I used all the peppers in one whole layer and all the mushrooms in another. Finish with grated mozzarella. Bake at 400 degrees for 1 – 1 1/2 hours, uncovered for the last 30 minutes. The thicker the pan the longer the cooking time.