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Roasted Red Pepper Lasagna

Tangy goat cheese and a splash of red wine turn a simple lasagna into something special.

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4.0 by 16 people
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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 50 mins 350°F
  • Stand: 20 mins

Roasted Red Pepper Lasagna

Directions

  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

Nutrition Facts (Roasted Red Pepper Lasagna)

  • Per serving:
  • 416 kcal cal.,
  • 21 g fat
  • (12 g sat. fat,
  • 5 g monounsatured fat),
  • 52 mg chol.,
  • 803 mg sodium,
  • 32 g carb.,
  • 4 g fiber,
  • 12 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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