Serves 8
2 medium green sweet peppers, quartered
6 dried regular or whole wheat lasagna noodles
3/4 cup light ricotta cheese
1 1/2 cups shredded reduced-fat mozzarella cheese
1/4 cup soft goat cheese
1 1/2 cups light pasta sauce
12 meatballs reserved from Mediterranean Meatballs recipe
1. Preheat oven to 425 degrees. Line a baking sheet with foil and spray with non-stick spray. Place peppers cut side down, on sheet. Roast for 20 minutes or until charred. Place in a ziplock bag and let sit for 20 minutes. Remove the skin and slice peppers. Reduce oven to 375 degrees.
2. Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain; set aside. For filling: In a small bowl, stir together ricotta cheese, 1 cup of the mozzarella cheese, and the goat cheese, set aside.
3. To assemble, spread 1/2 cup sauce in the bottom of a bread pan (lined with foil and sprayed with non-stick spray). Layer 2 of the cooked noodles in the pan. Arrange meatballs on top the noodles in the pan. Add 2 more noodles. Top with ricotta mixture. Arrange green peppers over cheese layer. Top with remaining noodles. Spread sauce over noodles.
4. Cover pan with foil sprayed with non-stick spray. Bake, covered, 50 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake, uncovered, 5 to 10 minutes more. Let stand 15 minutes. Lift (using foil) out of pan.
263 Calories
From Better Holmes and Gardens Low Calorie Magazine 2012
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