Weight Watchers Tomato and Pepper Lasagna
This Italian lasagna offers comforting layers of pasta, tomatoes, peppers and cheese. It is a filling and satisfying dish, ideal for serving during the colder months. The recipe uses store-bought marinara sauce combined with fire-roasted tomatoes, layered with a seasoned cheese mixture and strips of roasted red pepper. It bakes to a golden finish, yielding eight generous portions.
Ingredients
- 24 ounces marinara sauce, store-bought
- 1 cup canned diced tomato, fire-roasted, drained
- 1 cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese, cheeses
- 1 cup shredded parmesan cheese, Parmigiano-Reggiano suggested
- 1/4 cup fat free egg substitute
- 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 6 item(s) dry lasagna noodles, regular or whole-wheat
- 1/2 cup roasted red pepper, water-packed, cut into thin strips
Method
- Preheat oven to 350ºF.
- Place the marinara sauce and diced tomatoes in a small pot. Heat on a low setting and let it simmer for 10 minutes.
- In a separate large bowl, mix together the ricotta, mozzarella and Parmesan cheeses. Add the egg substitute, table salt, black pepper and dried oregano, stirring to combine.
- Pour 1 cup of the prepared sauce into the base of an 11 by 7 inch glass baking dish. Lay 2 lasagna noodles down the centre. Spread roughly half of the cheese mixture over the noodles, then scatter with the roasted pepper strips. Add another 2 noodles, then the rest of the cheese mixture. Top with 1 cup of sauce. Finish with the final 2 noodles and spoon the remaining sauce over the top, pressing down gently.
- Loosely cover the dish with aluminium foil and bake for 40 minutes. Take off the foil and continue baking until the sauce is lightly browned and the noodles are tender, about 10 to 15 minutes more. Leave it to stand for 5 minutes before cutting into 8 pieces to serve.
Nutrition (per serving)
Sodium1009000 mg
Recipe details
CategoryEuropean
Cuisineitalian
Authorrashizzle123
