Photo of Tomato and pepper lasagna by WW

Tomato and pepper lasagna

7
7
7
Smartpoints value per serving
Total Time
1 hr 30 min
Prep
20 min
Cook
1 hr 5 min
Serves
8
Difficulty
Easy
Break out the casserole dish with this vegetarian-friendly lasagna. This Italian staple has comforting layers of pasta, tomatoes, peppers, and cheese. While you can make it year-round, it's a definite hit in the cold-weather months. If you're short on time, you can skip simmering the marinara sauce with the diced tomatoes, and mix them together instead. Add more color to the dish, and vary the flavor, by including a layer of tender baby spinach leaves or spicy arugula leaves with the pepper strips. Make sure to let the lasagna rest before cutting and serving. This allows the dish to firm up once you remove it from the oven.

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

regular liquid egg substitute

¼ cup(s)

table salt

¼ tsp

black pepper

¼ tsp

dried oregano

¼ tsp

uncooked lasagna noodles

6 item(s), regular or whole-wheat

roasted red peppers (packed in water)

½ cup(s), 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 1/2 cups) 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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