Vegetable Lasagna

By bakers_delight85

Ingredients

• Vegetable oil spray
• 26-ounce jar fat-free, low-sodium spaghetti sauce, such as tomato-basil
• 14-ounce can artichoke hearts, drained and coarsely chopped
• 7 - to 8-ounce jar roasted red bell peppers, rinsed, drained and coarsely chopped
• 15-ounce container fat-free or low-fat ricotta cheese
• 2 Tbsp. chopped fresh basil or 2 tsp. dried, crumbled
• 1/4 tsp. crushed red pepper flakes (optional)
• 4 oven ready dried lasagna noodles
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped or very thinly sliced fresh basil or snipped fresh Italian or flat-leaf parsley (optional)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 400 degrees F. Lightly spray a 9-inch square baking pan with vegetable oil spray.
In a large bowl, stir together the spaghetti sauce, artichoke hearts and roasted bell peppers.
In a medium bowl, stir together the ricotta cheese, 2 Tbsp. basil and red pepper flakes.
To assemble, spread a scant cup of the spaghetti sauce mixture in the pan. Make a layer of 2 noodles over the sauce. Spread half the ricotta mixture over the noodles. Top with 1 cup sauce mixture and half the mozzarella. Repeat the layers with the remaining 2 noodles, remaining ricotta mixture, sauce mixture and mozzarella.
Lightly spray a sheet of aluminum foil with vegetable oil spray. Cover the pan with the foil, sprayed side down, to prevent the cheese from sticking.
Bake for 25 minutes. Remove the foil. Bake for 20 to 25 minutes, or until hot and bubbly. Let stand for 5 minutes before serving. Garnish with 1/4 cup basil.
Per serving: 213 calories, 3g fat, 17mg cholesterol, 633mg sodium, 26g carb, 2g fiber, 18g protein