Roasted Red Pepper Lasagna
- 24 ounces Marinara sauce
- 1 can fire roasted diced tomatoes
- 1 cup part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan chese
- 1 egg (can substitute 1/4 cup egg substitute)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 9 lasagna noodles - uncooked
- 1/2 cup roasted red peppers, water-packed, cut into thin strips
Preheat oven to 350 degrees. In a small pot combine the Marinara Sauce and the fire roasted tomatoes. Set over low heat and allow to simmer for about ten minutes to allow flavors to blend.
In a large bowl combine the cheeses, egg, salt, pepper and oregano.
Spoon 1 cup of sauce in the bottom of an 11 x 7 inch glass baking dish. Arrange 3 noodles over the sauce. Spread half the cheese mixture over the noodles. Top with pepper strips. Place three more noodles on top and spread with the remaining cheese mixture. Top with one cup of Marinara Sauce. Place remaining three noodles on top and top with remaining sauce. Gently press down on the lasagna.
Cover the dish loosely with aluminum foil and bake for 40 minutes. Remove foil and bake until sauce is lightly browned and noodles are tender when tested with a knife - this will take about 10 to 15 additional minutes. Remove from over and allow to sit about 5 minutes to firm up. Slice into serving size pieces and serve with a salad and a good loaf of bread.
This is an incredibly easy dish to prepare, since the lasagna noodles don't have to be cooked. You'll find special no-cook noodles at the store, but you don't have to use these. I haven't tried this, but the original recipe says you can add a layer of tender baby spinach if desired.
We've also made this a gluten-free recipe by using Tinkyada, brown rice lasagna noodles...and honestly...you can't tell the difference! We've served this recipe to family and friends and it gets rave reviews all the time.
Check back next Thursday for another vegetarian recipe. Happy Cooking!
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