Weight Watchers Tomato and Pepper Lasagna (7 Pts.)

Submitted by rashizzle123

"Comforting layers of pasta, tomatoes, peppers and cheese. So good and so filling! A definite hit in cold-weather months."

 

• Ready In: 1hr 24mins
• Ingredients: 11
• Serves: 8

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

directions

1. Preheat oven to 350ºF.
2. In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.
3. Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.
4. 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.
5. 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.