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- Nonstick cooking spray
- 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
- 6 no-boil lasagna noodles
- 1/2 15 ounce container ricotta cheese
- 6 ounces goat cheese or shredded mozarella cheese (1-1/2 cups)
- 1 tablespoon Chianti or other red wine (optional)
- 1/4 cup finely shredded Parmesan cheese
- 1 cup roasted red sweet peppers, drained well and cut into strips
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings
- Servings Per Recipe 4,
- cal. (kcal) 416,
- Fat, total (g) 21,
- chol. (mg) 52,
- sat. fat (g) 12,
- carb. (g) 32,
- Monosaturated fat (g) 5,
- fiber (g) 4,
- sugar (g) 12,
- pro. (g) 23,
- vit. A (IU) 777,
- vit. C (mg) 118,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 803,
- Potassium (mg) 157,
- calcium (mg) 343,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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