Red Pepper Lasagna Recipe

Red Pepper Lasagna Recipe

  • Nonstick cooking spray
  • 2 cups Classico® Tomato and Basil pasta sauce
  • 6 no-boil lasagna noodles
  • 1/2 (15 ounce) container ricotta cheese
  • 6 ounces goat cheese or shredded mozzarella cheese
  • 1 tablespoon Chianti or other red wine (optional)
  • 1/4 cup finely shredded Parmesan cheese
  • 1 cup roasted red sweet peppers, drained well and cut into strips
  1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of Classico(R) Tomato and Basil pasta sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining Classico(R) Tomato and Basil pasta sauce on the pepper layer.
  2. Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining pasta sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
  3. Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.
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