Red Pepper Lasagna Recipe

Name: Red Pepper Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 ounces, fluid Your Favorite Marinara Sauce; 1 cup Canned Fired Roasted Tomatoes; 1 cup Ricotta Cheese; 1 cup Mozzarella Cheese, Shredded; 1 cup Shredded Parmesan; 1/4 cups Liquid Egg Whites; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 1/4 teaspoons Dried Oregeno; 6 whole Uncooked Lasagna Noodles (Regular, Not No-cook/oven-ready); 1/2 cups Roasted Red Peppers, Sliced

Servings: persons

24 ounces, fluid Your Favorite Marinara Sauce
1 cup Canned Fired Roasted Tomatoes
1 cup Ricotta Cheese
1 cup Mozzarella Cheese, Shredded
1 cup Shredded Parmesan
1/4 cups Liquid Egg Whites
1/4 teaspoons Salt
1/4 teaspoons Pepper
1/4 teaspoons Dried Oregeno
6 whole Uncooked Lasagna Noodles (Regular, Not No-cook/oven-ready)
1/2 cups Roasted Red Peppers, Sliced

1
Preheat oven to 350 degrees F.
2
Pour marinara sauce and tomatoes into a saucepan and cook on medium-low for about 10 minutes to let flavors combine.
3
While thats cooking on the stove, stir together ricotta, mozzarella and Parmesan cheese in a bowl until well combined.
4
Next, add in your egg white, salt, pepper and oregano.
5
Mix together until fully incorporated.
6
Get a 7 x11 glass baking dish ready.
7
Its the younger sibling of the 9 x 13.
8
Pour 1 cup of sauce on the bottom of the dish and spread around evenly.
9
Place 2 lasagna noodles on top of sauce, running them lengthwise with the dish.
10
Next, spoon half of cheese and egg mixture on top of the noodles.
11
Distribute the red pepper slices evenly over the top of the cheese mixture.
12
Top that with 2 more of the lasagna noodles.
13
Dollop the rest of the cheese and egg mixture over the top and spread out evenly.
14
Then spoon another cup of the warm marinara sauce and spread it over the cheese mixture.
15
Place the last 2 lasagna noodles on top of that.
16
Finally, pour the rest of the sauce over top.
17
Cover with dish with aluminum foil and bake for 40 minutes.
18
After 40 minutes, take off the foil and bake another 10-15 minutes.
19
Remove from oven.
20
Let it rest for 5 minutes before digging in.
21
Recipe from Weight Watchers.

889

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 24 ounces, fluid Your Favorite Marinara Sauce, 1 cup Canned Fired Roasted Tomatoes, 1 cup Ricotta Cheese, 1 cup Mozzarella Cheese, Shredded, and more.

Yes, Red Pepper Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Pepper Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions