Skillet Roasted Pepper Lasagna
More From Oxmoor House
Amount per serving
- Calories: 335
- Fat: 8.2g
- Saturated fat: 4.8g
- Protein: 24g
- Carbohydrate: 40.9g
- Cholesterol: 23mg
- Iron: 2.7mg
- Sodium: 924mg
- Calories from fat: 22%
- Fiber: 3.9g
- Calcium: 380mg
- 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.
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