Weight Watchers Tomato And Pepper Lasagna (7 Pts.) - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F.
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.