Lasagna For Lent

Tomato and Pepper Lasagna

This is a really delicious, filling and healthy dish.  We used whole wheat pasta and thought it tasted very good.  This is great for a Friday in Lent for those who don't eat meat.  The Boy even liked it... mostly (which I think is fairly high praise from him).

24 oz marinara sauce

1 cup(s) canned diced tomatoes, fire-roasted, drained

1 cup(s) part-skim ricotta cheese

1 cup(s) shredded part-skim mozzarella cheese

1 cup(s) shredded Parmesan cheese

1/4 cup(s) fat-free egg substitute

1/4 tsp table salt

1/4 tsp black pepper

1/4 tsp dried oregano

6 item(s) dry lasagna noodles, regular or whole-wheat

1/2 cup(s) roasted red peppers, water-packed, cut into thin strips

Preheat oven to 350ºF. 

In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend. 

Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.

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.

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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