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Red Pepper Lasagna

"Tangy goat cheese and a splash of red wine turn a simple lasagna into something special."
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Ingredients

1 h 30 m servings 459 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Ready In

  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.

Nutrition Facts


Per Serving: 459 calories; 20.5 g fat; 44.1 g carbohydrates; 24.7 g protein; 55 mg cholesterol; 868 mg sodium. Full nutrition

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Reviews

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This is good, but make sure you use a sauce that has flavor. Mine was a little bland, next time I'll try using the portobello mushroom (or garden vegetable) sauce that was suggested in a differ...