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Roasted Red Pepper Lasagna Recipe

Roasted Red Pepper Lasagna Recipe

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Ingredients

Count

Nutrition

160

Calories

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Ingredients:

Serving

3 large sweet red peppers
12 sun-dried tomatoes
1 cup boiling water
3/4 cup fresh basil leaves
1 tbsp lemon juice
1/2 tsp salt
1/2 tsp freshly ground pepper
2 cloves garlic
1 (8-oz) can no-salt-added tomato sauce
2 tbsp water
1 (8-oz) carton light process cream cheese, softened
3/4 cup nonfat ricotta cheese
1/2 cup nonfat sour cream
1/4 cup frozen egg substitute, thawed
1/4 cup freshly grated parmesan cheese
2 tsp dried oregano
vegetable cooking spray
3 cups sliced fresh mushrooms
2 1/4 cups shredded carrot
2 cups chopped zucchini
1 cup chopped onion
6 cooked lasagna noodles (cooked without salt or fat)
2 cups (8 oz) shredded part-skim mozzarella cheese

Directions:

Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool; peel and discard skins. Coarsely chop peppers.
Combine tomatoes and 1 cup boiling water in a small bowl; let stand 5 minutes. Drain.
Position knife blade in food processor bowl; add chopped pepper, tomatoes, basil, and next 4 ingredients. Process until smooth, scraping sides of processor bowl once. Combine pepper mixture, tomato sauce, and 2 tablespoons water; stir well. Set aside.
Beat cream cheese at medium speed of an electric mixer until creamy. Add ricotta cheese, sour cream, egg substitute, Parmesan cheese, and oregano, beating until smooth. Set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, carrot, zucchini, and onion; saute 8 minutes or until tender.
Spread 3/4 cup pepper mixture over bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray. Place 3 lasagna noodles over sauce; top with half of cream cheese mixture, half of vegetable mixture, and half of remaining pepper mixture. Repeat layers with remaining noodles, cream cheese mixture, vegetable mixture, and pepper mixture.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 5 additional minutes or until cheese melts. Let stand 10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	159.63 Kcal (668 kJ)
Calories from fat	55.8 Kcal
		% Daily Value*
Total Fat	6.2g	10%
Cholesterol	53.32mg	18%
Sodium	308.01mg	13%
Potassium	708.57mg	15%
Total Carbs	14.53g	5%
Sugars	6.94g	28%
Dietary Fiber	3.36g	13%
Protein	11.98g	24%
Vitamin C	84.8mg	141%
Vitamin A	0.3mg	10%
Iron	1.3mg	7%
Calcium	191.9mg	19%

Amount Per 100 g
Calories	64.99 Kcal (272 kJ)
Calories from fat	22.72 Kcal
		% Daily Value*
Total Fat	2.52g	10%
Cholesterol	21.71mg	18%
Sodium	125.4mg	13%
Potassium	288.48mg	15%
Total Carbs	5.92g	5%
Sugars	2.82g	28%
Dietary Fiber	1.37g	13%
Protein	4.88g	24%
Vitamin C	34.5mg	141%
Vitamin A	0.1mg	10%
Iron	0.5mg	7%
Calcium	78.1mg	19%

* 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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