Red Pepper Lasagna

Red Pepper Lasagna

0 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    1 h 30 m
Recipe by  Classico

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of Classico® 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® 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 459 cal
  • 23%
  • Fat
  • 20.5 g
  • 32%
  • Carbs
  • 44.1 g
  • 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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