Photo of Tomato and pepper lasagna by WW

Tomato and pepper lasagna

PersonalPoints™ per serving
Total Time
1 hr 25 min
20 min
1 hr 5 min
Comforting layers of pasta, tomatoes, peppers and cheese. So good and so filling! A definite hit in cold-weather months.


Store bought marinara sauce

24 oz

Canned diced tomatoes

1 cup(s), fire-roasted, drained

Part-skim ricotta cheese

1 cup(s)

Shredded part-skim mozzarella cheese

1 cup(s)

Shredded parmesan cheese

1 cup(s), Parmigiano-Reggiano suggested

Regular liquid egg substitute

¼ cup(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch

Dried oregano

¼ tsp(s)

Uncooked lasagna noodles

6 item(s), regular or whole-wheat

Roasted red peppers (packed in water)

½ cup(s), water-packed, cut into thin strips


  1. Preheat oven to 350ºF.
  2. In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.
  3. Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.
  4. Spoon 1 cup of sauce in bottom of an 11- X 7-inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 cup) over noodles; top with pepper strips. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.
  5. Cover dish loosely with aluminum foil; bake for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve. Yields 1 piece per serving.


If you're short on time, skip simmering the marinara sauce with the diced tomatoes. Vary the colour and flavour of this recipe by adding a layer of tender baby spinach leaves or spicy arugula leaves with the pepper strips.