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Red Pepper and Fresh Mozzarella Lasagna
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Description
Super tasty vegetarian lasagna with red peppers and fresh mozzarella will satisfy even picky eaters.
Ingredients
- 15 ounces, weight Container Ricotta Cheese
- 8 ounces, weight Fresh Mozzarella, Chopped Into 1/2 To 1-inch Pieces, Divided Use
- 3-¾ cups Red Pasta Sauce
- 10 pieces No Boil Lasagna Noodles
- ½ cups Finely Shredded Parmesan Cheese
- 2 cups Roasted Red Peppers, Drained And Chopped
Preparation
Preheat oven to 350° F.
In a small bowl, stir together the ricotta and 2/3 of the chopped mozzarella (reserve the rest of the mozzarella for the topping). Set aside.
Lightly coat a baking dish with cooking spray. Spoon ½ cup of the pasta sauce in the dish. Top with 2 lasagna noodles. Spoon ¼ of the ricotta mixture over the noodles. Sprinkle with 2 tablespoons of parmesan. Top with ¼ of the red peppers. Top with ¾ cup of sauce.
Top with two more noodles, continuing to layer like this until all the cheese and red peppers are used. Add last 2 lasagna noodles, and remaining 1 cup sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining parmesan.
Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving. Enjoy!
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