Roasted Red Pepper Lasagna Recipe

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Roasted Red Pepper Lasagna
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Ingredients
23
Count
Nutrition
417
Calories
Total time
62
Minutes
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Ingredients:

Directions:

  1. To make Tomato Sauce: In medium saucepan, heat oil over medium heat.
  2. Cook onion and garlic for about 3 minutes.
  3. Add next 7 ingredients (up to, but not including, tomatoes) and cook for about 8 minutes or until liquid has evaporated.
  4. Stir in tomatoes, peppers, paste and vinegar.
  5. Heat to boiling, reduce temperature and, stirring often, simmer for about 1 hour or until thick enough to mound on a wooden spoon.
  6. In large pot of boiling water, cook lasagna noodles for about 8 minutes or until tender.
  7. Drain (reserving hot water) and rinse under cold water.
  8. Set aside.
  9. Stir spinach into hot water and cook for 1 minute.
  10. Drain and squeeze out liquid.
  11. Chop coarsely.
  12. To make White Sauce: Melt butter in medium saucepan, gradually whisk in flour and over medium heat cook, stirring constantly, for about 3 minutes.
  13. Remove pan from heat and whisk in milk, salt, pepper and nutmeg.
  14. Cook over medium heat, stirring constantly, until thickened (10-15 minutes).
  15. Whisk in 1/2 cup Asiago and 1/3 cup Parmesan cheeses until melted.
  16. To Assemble: Spread 1/4 of the tomato sauce in a 9 by 11 inch baking dish.
  17. Top with single layer of noodles, trimming to fit dish.
  18. Repeat layering (tomato sauce/noodles).
  19. Spread with 1/3 white sauce, and a single layer of noodles.
  20. Top with all of the spinach and the remaining Asiago cheese.
  21. Top with single layer of noodles, 1/4 tomato sauce, noodles and 1/3 white sauce.
  22. Repeat layering (noodles/tomato sauce/noodles/white sauce).
  23. Cover with aluminum foil.
  24. Lasagna can be refrigerated at this point and cooked the next day (add 10 minutes to first baking time).
  25. Place dish on baking sheet and cook in a 375F (190C) degree oven for 30 minutes.
  26. Remove from oven and sprinkle with remaining Parmesan cheese.
  27. Return to oven and bake, uncovered, for another 30 minutes or until cheese is golden.
  28. Let stand for 20 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 417.02 Kcal (1746 kJ)
Calories from fat 205.37 Kcal
% Daily Value*
Total Fat 22.82g 35%
Cholesterol 57.75mg 19%
Sodium 5702.49mg 238%
Potassium 710.72mg 15%
Total Carbs 26.89g 9%
Sugars 13.13g 53%
Dietary Fiber 2.73g 11%
Protein 25.76g 52%
Vitamin C 14.1mg 24%
Vitamin A 0.3mg 10%
Iron 2.6mg 14%
Calcium 799.4mg 80%
Amount Per 100 g
Calories 114.68 Kcal (480 kJ)
Calories from fat 56.48 Kcal
% Daily Value*
Total Fat 6.28g 35%
Cholesterol 15.88mg 19%
Sodium 1568.22mg 238%
Potassium 195.45mg 15%
Total Carbs 7.39g 9%
Sugars 3.61g 53%
Dietary Fiber 0.75g 11%
Protein 7.08g 52%
Vitamin C 3.9mg 24%
Vitamin A 0.1mg 10%
Iron 0.7mg 14%
Calcium 219.8mg 80%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.7
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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