Roasted Red Pepper Lasagna

If you like roasted red peppers, you will love this recipe. I made it for dinner last night and it was a hit. It was super quick to make and tasted de-lish. If you want to cut down on the fat substitute low-fat cottage cheese for the ricotta.

1 jar Prego spaghetti sauce (I used chunky vegetable)
9 no-boil lasagna noodles
15 oz. ricotta cheese
2 cups shredded mozzarella
1 Tbsp. red wine
1/2 cup finely shredded parmesan
1 1/2 cups roasted red peppers, drained well and cut into strips

Preheat oven to 350 degrees F. Lightly coat a 9 x 13 baking dish with cooking spray. Spoon about 1/2 cup of sauce over bottom of dish. Top with 3 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the mozarella and the red wine. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 Tbsp. parmesan. Top with half of the red pepper strips. Spoon half of the remaining sauce on the pepper layer.

Top with 3 more noodles, the remaining ricotta mixture, and remaining peppers. Add 3 more noodles and the remaining sauce. Top with some mozarella and parmesan. Cover with foil. Bake for 50 minutes. Let stand, covered, for 20 minutes before serving so the lasagna can set.