Tomato and pepper lasagna
8
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 1 hr 5 min • Serves: 8 • Difficulty: Easy
Comforting layers of pasta, tomatoes, peppers and cheese. So good and so filling! A definite hit in cold-weather months.
Ingredients
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
Liquid egg substitute
¼ cup(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
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
Instructions
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.
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