Skillet Roasted Pepper Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
cooking spray |
1 cup chopped green bell pepper |
1/2 cup chopped onion |
1 (7-ounce) jar bottled roasted red bell peppers, drained and chopped |
2 tablespoons chopped fresh basil |
2 garlic cloves, minced |
6 cooked lasagna noodles |
1 1/2 cups bottled pasta sauce, divided |
1 cup 1% low-fat cottage cheese, divided |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry, divided |
1/4 cup (1 ounce) grated fresh parmesan cheese, divided |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°.
2. Place a large nonstick skillet coated with cooking spray over high heat. Add bell pepper and onion to skillet; sauté 3 minutes or until tender. Remove from heat; add red pepper, basil, and garlic.
3. Cut each lasagna noodle in half. Place 4 halves in bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup pasta sauce, 2/3 cup red pepper mixture, 1/2 cup cottage cheese, 1/3 cup spinach, and 1 tablespoon Parmesan cheese. Repeat layers one time. Top with remaining 4 noodles, 1/2 cup pasta sauce, 1/2 cup red pepper mixture, and mozzarella cheese.
4. Bake at 350° for 35 minutes. Sprinkle with remaining Parmesan cheese. Let stand 10 minutes before serving.
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