Red Pepper and Fresh Mozzarella Lasagna

1. 1

   Preheat oven to 350 degrees F.

2. 2

   In a small bowl, stir together the ricotta and 2/3 of the chopped mozzarella (reserve the rest of the mozzarella for the topping).

3. 3

   Set aside.

4. 4

   Lightly coat a baking dish with cooking spray.

5. 5

   Spoon 1/2 cup of the pasta sauce in the dish.

6. 6

   Top with 2 lasagna noodles.

7. 7

   Spoon 1/4 of the ricotta mixture over the noodles.

8. 8

   Sprinkle with 2 tablespoons of parmesan.

9. 9

   Top with 1/4 of the red peppers.

10. 10

    Top with 3/4 cup of sauce.

11. 11

    Top with two more noodles, continuing to layer like this until all the cheese and red peppers are used.

12. 12

    Add last 2 lasagna noodles, and remaining 1 cup sauce.

13. 13

    Dot the top with remaining chopped mozzarella and sprinkle with remaining parmesan.

14. 14

    Cover with foil.

15. 15

    Bake for 50 minutes.

16. 16

    Let stand, covered, on a rack for 20 minutes before serving.

17. 17

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.