Donna's Favorite Recipes



Red and Green Lasagna
Serves 8
Only 3 grams of fat

2 tsp olive oil
2 red bell peppers, chopped
2 lbs tomatoes, quartered
1/1 cup parsely, chopped
4 cloves garlic, minced
2 tsp balsamic veinegar
1/4 tsp black pepper
1 green bell papper. sliced in strips
1 red bell pepper. sliced in strips
2 cups nonfat ricotta cheese
1/4 cup fat free egg substitute
2 Tbsp parmesan cheese
2 tsp dried basil
pinch of nutmeg
9 lasagna noodles, cooked
1 cup cannellini beans, rinsed and drained
1/2 cup shredded nonfat mozzarella cheese

In a skillet over medium heat, warm the oil
Add the chopped red pepper, cook 5 minutes
Add the tomatoes, parsley and garlic
Cover and simmer, stirring often for 20 minutes

Transfer the tomato/pepper mixture to a blender.
Add the vinegar and black pepper and process until smooth

Measure out 1 cup of the tomato-pepper sauce and set it aside to serve with the lasagna

Coat a nonstick skillet with non-stick spray. Warm over Medium heat
Add the green and red peppers
Cook, stir often about 3 minutes until tender
Set aside

In a medium bowl, mix the ricotta, egg substitute, Parmesan, basil and nutmeg

Preheat oven to 350

To assemle the lasagna, spread one quarter of the tomato-pepper sauce in the bottom of a 9 x 13 inch baking dish
Lay the noodles side by side in the dish
Spread with half of the ricotta mixture, half of the sauteed peppers, half of the beans and one-third of the tomato-pepper mixture
Repeat to make another layer

Top with the last 3 noodles, the remaing tomato-pepper sauce and the mozzarella

Cover and bake for 30 minutes.
Uncover and bake until bubbly, about 10 minutes
Let stand 5 minutes cutting
Reheat the last of the tomato-pepper sauce, and serve with lasagna

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