Skillet Roasted Pepper Lasagna



4 servings (serving size: 1/4 of casserole)

Recipe from

Oxmoor House

Nutritional Information

Calories 335
Fat 8.2 g
Satfat 4.8 g
Protein 24 g
Carbohydrate 40.9 g
Cholesterol 23 mg
Iron 2.7 mg
Sodium 924 mg
Caloriesfromfat 22 %
Fiber 3.9 g
Calcium 380 mg


Cooking spray
1 cup chopped green bell pepper
1/2 cup chopped onion
1 (7-ounce) jar bottled roasted red bell peppers, drained and chopped
2 tablespoons chopped fresh basil
2 garlic cloves, minced
6 cooked lasagna noodles
1 1/2 cups bottled pasta sauce, divided
1 cup 1% low-fat cottage cheese, divided
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry, divided
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese


Preheat oven to 350°.

Place a large nonstick skillet coated with cooking spray over high heat. Add bell pepper and onion to skillet; sauté 3 minutes or until tender. Remove from heat; add red pepper, basil, and garlic.

Cut each lasagna noodle in half. Place 4 halves in bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup pasta sauce, 2/3 cup red pepper mixture, 1/2 cup cottage cheese, 1/3 cup spinach, and 1 tablespoon Parmesan cheese. Repeat layers one time. Top with remaining 4 noodles, 1/2 cup pasta sauce, 1/2 cup red pepper mixture, and mozzarella cheese.

Bake at 350° for 35 minutes. Sprinkle with remaining Parmesan cheese. Let stand 10 minutes before serving.