Roasted Red Pepper Lasagna

Posted On September 15, 2008

Filed under Dinner

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This is from BHG.com for September 2008

Rated by 8 people

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Prep: 20 minutes
Bake: 50 minutes

Ingredients

  • Nonstick cooking spray
  • 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
  • 6 no-boil lasagna noodles
  • 1/2 of a 15-oz.container ricotta cheese
  • 6 oz. goat cheese or shredded mozarella cheese ( 1-1/2 cups)
  • 1 Tbsp. Chianti or other red wine (optional)
  • 1/4 cup finely shredded Parmesan cheese
  • 1 cup roasted red sweet peppers, drained well and cut into strips

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.

2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.

3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings

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