Roasted Red Pepper Lasagna
From: Better Homes and GardensTangy goat cheese and a splash of red wine turn a simple lasagna into something special.
Servings: Makes 4 to 6 servings
Prep: 20 mins
Total: 1 hr 30 mins
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Ingredients
Nonstick cooking spray
2 cups red pasta sauce, such as portobello mushroom or garden vegetable
6 no-boil lasagna noodles
1/2 of a 15-oz.container ricotta cheese
6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
1 Tbsp. 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
Calories 416, Total Fat 21 g, Saturated Fat 12 g, Monounsaturated Fat 5 g, Polyunsaturated Fat 0 g, Cholesterol 52 mg, Sodium 803 mg, Carbohydrate 32 g, Total Sugar 12 g, Fiber 4 g, Protein 23 g. Daily Values: Vitamin C 200%, Calcium 34%, Iron 17%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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