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.