Pasta Dishes : Beef & pork Last Updated: Aug 8th, 2009 - 18:32:25 Roasted Red Pepper Lasagna By Sandra Woodruff  Printer friendly page Yield: 8 servings 1 pound 95% lean ground beef or turkey Italian sausage 26-ounce jar marinara sauce 3/4 cup roasted red bell peppers, drained and chopped 3/4 cup low-sodium V-8 juice 9 uncooked whole wheat lasagna noodles (about 8 ounces) 2 cups shredded part skim mozzarella or Monterey Jack cheese 1/4 cup grated Parmesan cheese CHEESE FILLING 15 ounces nonfat or part skim ricotta cheese 3 tablespoons fat-free egg substitute 1 teaspoon dried parsley 1. Preheat the oven to 350 degrees F. 2. Coat a large skillet with cooking spray and add the ground meat. Cook over medium heat, stirring to crumble, until the meat is nicely browned and cooked through. Stir in the marinara sauce, roasted red peppers, and V-8 juice and cook for another minute or two to heat through. Cover the sauce to keep warm, and set aside. 3. To make the cheese filling, place all of the cheese filling ingredients in a medium bowl and stir to mix. Set aside. 4. To assemble the lasagna, coat a 9-x-13-inch pan with cooking spray and spoon 1 1/4 cups of the sauce over the bottom of the pan. Lay 5 of the uncooked noodles over the sauce to cover the bottom of the pan, arranging 4 of the noodles lengthwise, slightly overlapping, and 1 noodle crosswise. (You will have to break about 1 inch off the bottom of the crosswise noodle to make it fit in the pan.) 5. Spread all of the cheese filling over the noodles, then top with half of the mozzarella, and another 1 1/2 cups of sauce. Finish layering the casserole with the remaining noodles (laying 3 lengthwise and 1 crosswise), sauce, and mozzarella. Sprinkle the Parmesan over the top. 6. Place the casserole on a large baking sheet (to catch any drips), cover the pan with aluminum foil (spray the underside of the foil with cooking spray to prevent sticking), and bake for 45 minutes. Remove the foil, and bake for an additional 15 minutes, or until hot and bubbly. Let stand for 15 minutes before cutting into squares and serving. Nutritional Facts (per serving) Calories: 368    Carbohydrates: 34 g    Fiber: 4.3 g   Fat: 10.9 g   Sat. Fat: 6 g Cholesterol: 62 mg     Protein: 35 g   Sodium: 845 mg   Calcium: 498 mg GI rating: low Diabetic exchanges: 1 1/2 starch, 2 vegetable, 4 lean meat To make ahead:  Assemble the lasagna without baking. Cover and refrigerate for up to 24 hours. When ready to bake, let the dish sit at room temperature for 30 minutes. Bake covered at 350 degrees for 45 minutes, until hot and bubbly around the edges. Remove the foil, and bake for an additional 15 minutes. Let stand for 15 minutes before cutting into squares and serving. © Copyright 2005 by eatsmarttoday.com Top of Page