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Red Pepper Lasagne

1 lb lean ground beef
2 cups marinara sauce
15 ounces diced roasted tomatoes, drained
1 cup roasted red pepper, diced
14 cup tomato paste
2 teaspoons garlic, minced
2 tablespoons dried parsley
1 tablespoon italian seasoning
1 tablespoon dried basil
1 tablespoon sugar
14 cup egg substitute
1 cup nonfat cottage cheese
1 cup parmesan cheese, grated
34 cup part-skim ricotta cheese
1 teaspoon kosher salt
1 teaspoon black pepper
8 lasagna noodles
2 cups skim mozzarella cheese, shredded


Spray 9x13 dish with cooking spray. Brown ground beef, about 10 minutes on medium-high heat, drain off fat. Combine in large bowl cooked beef, marinara, tomatoes, roasted peppers, tomato paste, garlic, parsley, Italian seasoning, basil and sugar and stir well. In seperate bowl, combine egg, cottage cheese, Parmesan, ricotta, salt, and pepper. Layer in dish: 1/2 c sauce, 4 noodles, 1 1/2 c cheese mixture, and 1 c mozzarella. Repeat,ending with cheese. Bake covered at 375 for 20 minutes. Remove foil and bake additional 15 minutes, until cheese is melted.

Source: www.food.com