Tomato, Spiniach, and Pepper Lasagna

This meal was so good that there wasn't even any left to take a picture of. 


The leftovers are in the fridge and I've battling the lazies at this time.  So let's move on.

This meal was good, I made it on Sunday afternoon to split up and carry for my lunch to work.  I've been impressed thus far.  Pair with a little side salad? Done. 

Tomato, Spinach, and Pepper Lasagna
adapted from WW Online

24 oz store bought marinara sauce
1 cup canned fire roasted tomatoes, drained, diced
1 cup part skim ricotta cheese
1 cup shredded part skim mozzarella cheese
1 cup shredded Parmesan cheese
1/4 cup fat free egg substitute
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp dried oregano
6 dry lasagna noodles
1/2 cup roasted red peppers, water packed, cut into strips
5 oz fresh spinach

Preheat oven to 350.

In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.

In a large bowl, combine ricotta, mozzarella, and Parmesan cheese, stir to combine.  Stir in egg substitute, salt, pepper, and oregano.

In a 9 x 13 baking dish, layer as follows:
1/2 of sauce
3 noodles
1/2 of cheese mixture
3 noodles
rest of cheese
rest of sauce

Cover loosely with foil, bake for about 40 minutes.  Remove foil, bake until sauce is lightly browned, about 15 minutes.  Remove from oven and let sit for about 5 minutes to firm up.  Slice into 8 squares.

Serving size 1 square
Points Plus 6

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