Tomato and Pepper Lasagna

Tomato and Pepper Lasagna (Thank you Dean and Debbie, Fred.Sunday)
5 Points/Serving; 8 Servings

24 oz marinara sauce (Ragu light heart healthy fat free tomato and basil)
1 cup canned diced tomatoes, fire-roasted, drained
1 cup part-skim ricotta cheese
1 cup shredded fat-free mozzarella cheese
3/4 cup Parmesan and Romano, grated
1/4 cup fat-free egg substitute
1/4 tsp table salt
1/4 tsp black pepper
1/4 tsp dried oregano
6 items dry lasagna noodles, regular or whole wheat
1/2 cup roasted red peppers, water-packed, cut into thin strips

Preheat oven to 350°F. In a small pot, combine marinara sauce and tomatoes; set over low heat and simmer for 10 minutes to allow flavors to blend.

Meanwhile, in a large bowl, combine ricotta, mozzarella and Parmesan cheeses; stir to combine. Stir in egg substitute, salt, pepper and oregano.

Spoon 1 cup of sauce in bottom of an 11 X 7 inch glass baking dish. Arrange 2 lasagna noodles over sauce, down center of dish. Spread half of cheese mixture (about 1 cup) over noodles; top with pepper strips. Place 2 more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining 2 lasagna noodles on top. Spoon remaining sauce over top and gently press down on lasagna.

Cover dish loosely with aluminum foil; bake for 40 minutes. Remove foil; bake until sauce is lightly browned and noodles are tender when tested with a knife, about 10 to 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into 8 pieces and serve. Yields 1 piece per serving.