Tomato & Pepper Meat Lasagna

A few months ago, I posted a recipe for Tomato & Pepper Lasagna (click here for the original, vegetarian recipe).  While the lasagna was delicious (and had less calories and fat), Andy and I thought that adding meat to the sauce would make it heartier and more filling.  Here's the revised recipe for Tomato & Pepper Meat Lasagna.  Enjoy!


Tomato and Pepper Meat Lasagna
Kate Strickland & Andy Jennings
Servings: 8, Weight Watchers PointsPlus Value: 8 

• 24 oz marinara sauce (this is a little over a standard size jar of sauce)
• 1 c canned diced tomatoes, fire-roasted, drained
• 1 c part-skim ricotta cheese
• 1 c shredded parmesan cheese
• 1 c shredded mozzarella cheese
• 1/4 c fat-free egg substitute
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano
• 6 items dry lasagna noodles
• 1/2 c roasted red peppers, water-packed (aka pimento peppers, in the canned veggie aisle)
• 16 oz (1 lb) sausage/hamburger meat, 6% fat or less

1. Preheat oven to 350°
2. Brown sausage over high heat on stovetop
3. In medium pot, combine marinara sauce and tomatoes; simmer for 10 mins
4. Add sausage to marinara sauce, making meat sauce
5. In a large bowl, combine ricotta, mozzarella, and parmesan cheeses; stir
6. Stir in egg substitute, salt, pepper, and oregano into cheese mixture
7. Spoon 1 c meat sauce in bottom of an 11 x 7 inch glass baking dish (it needs to be a deep dish, 2 inches, preferably)
8. Arrange 2 lasagna noodles over the sauce, down the center of the dish
9. Spread half of cheese mixture (appr. 1 c) over noodles
10. Top with roasted red peppers/pimentos
11. Place 2 more noodles on top
12. Spread remaining cheese mixture on top
13. Top with 1 c marinara sauce
14. Place last 2 lasagna noodles on top
15. Spoon remaining sauce over top and gently press down
16. Cover dish loosely with aluminum foil, bake for 40 mins
17. Remove foil, bake until sauce is lightly browned and noodles are tender (appr. 8-10 min)