Red Pepper Lasagna

Red Pepper Lasagna

1

"Tangy goat cheese and a splash of red wine turn a simple lasagna into something special."

Ingredients

1 h 30 m {{adjustedServings}} servings 459 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 868 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of Classico(R) Tomato and Basil pasta 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 Classico(R) Tomato and Basil pasta 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 pasta 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.
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This is good, but make sure you use a sauce that has flavor. Mine was a little bland, next time I'll try using the portobello mushroom (or garden vegetable) sauce that was suggested in a differ...