cup roasted red pepper, water-packed, cut into thin strips
NUTRITION INFO
Serving Size: 1 (207) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 261.8
Calories from Fat 118 g45 %
Total Fat 13.2 g20 %
Saturated Fat 7.2 g36 %
Cholesterol 40.6 mg
13 %
Sodium 1009 mg
42 %
Total Carbohydrate
17.6 g
5 %
Dietary Fiber 2.9 g11 %
Sugars 9.8 g39 %
Protein 17.9 g
35 %
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DIRECTIONS
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.