|9 (225 g)||Italpasta Oven Ready Lasagne|
|3 cups (750 mL)||Italpasta Marinara Smooth Style Sauce|
|1 cup (250 mL)||Italpasta Diced Canadian Tomatoes, drained|
|2 cups (500 mL)||fat free ricotta cheese|
|2 ½ cups (195 g)||shredded part skim mozzarella cheese, divided|
|1 ½ cups (130 g)||shredded, Parmesan cheese, divided|
|1 tbsp (15 mL)||dried oregano|
|1 tsp (5 mL)||dried thyme|
|¼ tsp (1.25 mL)||red chili flakes|
|½ cup (125 mL)||roasted red peppers (packed in water), drained and cut into thin strips|
|salt and pepper|
|freshly chopped parsley for serving|
- 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 flavours to blend.
- Meanwhile, in a large bowl, combine ricotta, 2 cups Mozzarella, 1 cup Parmesan cheese, eggs, oregano, thyme and chili flakes, salt and pepper; stir to combine.
- Spoon 1 cup of sauce in bottom of a 9-inch x 11-inch baking dish. Arrange 3 lasagne noodles in a single layer on sauce. Spread half of the ricotta mixture (about 1½ cup) over noodles; top with half the red pepper slices. Add 1 cup Marinara Sauce. Place 3 more noodles on top of sauce; spread with remaining cheese mixture and remaining red pepper slices. Top with remaining 3 lasagne noodles and sauce. Sprinkle lasagna with remaining Mozzarella and Parmesan cheese.
- Cover dish loosely with aluminum foil; bake for 1 hour. Remove foil; bake until cheese 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. Slice and serve with a sprinkling of fresh parsley.
- Dried herbs add flavour without adding fat or excess sodium.
- Cook with fat free or part skim ricotta to reduce saturated fat by up to 10%
- Ricotta is made from milk making it a high source of protein and calcium
Calories per serving 533.4, Fat 16.8 g, Saturated Fat 9.2 g, Cholesterol 111.8 mg, Sodium 921 mg, Carbohydrates 52.5 g, Fibre 3.3 g, Sugar 8.1 g, Protein 42 g