Red Pepper Lasagna

Preheat oven to 350ºF.

Pour marinara sauce and tomatoes into a saucepan and cook on medium-low for about 10 minutes to let flavors combine.

While that’s cooking on the stove, stir together ricotta, mozzarella and Parmesan cheese in a bowl until well combined. Next, add in your egg white, salt, pepper and oregano. Mix together until fully incorporated.

Get a 7″ x11″ glass baking dish ready. It’s the younger sibling of the 9″ x 13″. Pour 1 cup of sauce on the bottom of the dish and spread around evenly. Place 2 lasagna noodles on top of sauce, running them lengthwise with the dish. Next, spoon half of cheese and egg mixture on top of the noodles. Distribute the red pepper slices evenly over the top of the cheese mixture. Top that with 2 more of the lasagna noodles. Dollop the rest of the cheese and egg mixture over the top and spread out evenly. Then spoon another cup of the warm marinara sauce and spread it over the cheese mixture. Place the last 2 lasagna noodles on top of that. Finally, pour the rest of the sauce over top.

Cover with dish with aluminum foil and bake for 40 minutes. After 40 minutes, take off the foil and bake another 10-15 minutes. Remove from oven. Let it rest for 5 minutes before digging in.

Recipe from Weight Watchers.