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Roasted Red Pepper Lasagna

Makes: 4 to 6 servings
Prep 20 mins Bake 350°F 50 mins Stand 20 mins
Roasted Red Pepper Lasagna
Ingredients
  •  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
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)
  • 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 (g) 8,
  • Cobalamin (Vit. B12) (g) 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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