Red Pepper Lasagna

• 24 ounces, fluid Your Favorite Marinara Sauce
• 1 cup Canned Fired Roasted Tomatoes
• 1 cup Ricotta Cheese
• 1 cup Mozzarella Cheese, Shredded
• 1 cup Shredded Parmesan
• 1/4 cups Liquid Egg Whites
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 1/4 teaspoons Dried Oregeno
• 6 whole Uncooked Lasagna Noodles (Regular, Not No-cook/oven-ready)
• 1/2 cups Roasted Red Peppers, Sliced

1. Preheat oven to 350 degrees F.
2. Pour marinara sauce and tomatoes into a saucepan and cook on medium-low for about 10 minutes to let flavors combine.
3. While thats cooking on the stove, stir together ricotta, mozzarella and Parmesan cheese in a bowl until well combined.
4. Next, add in your egg white, salt, pepper and oregano.
5. Mix together until fully incorporated.
6. Get a 7 x11 glass baking dish ready.
7. Its the younger sibling of the 9 x 13.
8. Pour 1 cup of sauce on the bottom of the dish and spread around evenly.
9. Place 2 lasagna noodles on top of sauce, running them lengthwise with the dish.
10. Next, spoon half of cheese and egg mixture on top of the noodles.
11. Distribute the red pepper slices evenly over the top of the cheese mixture.
12. Top that with 2 more of the lasagna noodles.
13. Dollop the rest of the cheese and egg mixture over the top and spread out evenly.
14. Then spoon another cup of the warm marinara sauce and spread it over the cheese mixture.
15. Place the last 2 lasagna noodles on top of that.
16. Finally, pour the rest of the sauce over top.
17. Cover with dish with aluminum foil and bake for 40 minutes.
18. After 40 minutes, take off the foil and bake another 10-15 minutes.
19. Remove from oven.
20. Let it rest for 5 minutes before digging in.
21. Recipe from Weight Watchers.

favorite marinara sauce, tomatoes, ricotta cheese, mozzarella cheese, parmesan, liquid egg whites, salt, pepper, oregeno, lasagna noodles, red peppers

Taken from tastykitchen.com/recipes/main-courses/red-pepper-lasagna/ (may not work)