The Weight Watchers recipe for tomato and pepper lasagna requires about one hour to prepare and includes ingredients such as marinara sauce, canned tomatoes, three types of cheese and jarred roasted red peppers. The recipe is published at WeightWatchers.com.
Before getting started, set the oven to 350 degrees Fahrenheit to preheat. Combine 24 ounces of pre-made marinara sauce with 1 cup of diced fire-roasted tomatoes from a can in a small pot and simmer for 10 minutes. In a separate bowl, combine 1 cup of part-skim ricotta cheese with 1 cup of part-skim mozzarella cheese and 1 cup of shredded Parmesan cheese and mix well. Pour in 1/4 cup of liquid egg substitute and season with 1/4 teaspoon of table salt, 1/4 teaspoon of black pepper and 1/4 teaspoon of dried oregano, and stir to combine.
Take an 11x7-inch glass casserole dish and spoon 8 ounces of the marinara sauce evenly along the bottom. Place two dry uncooked lasagna noodles in the dish and spread half of the cheese mixture evenly over the top. Cut 1/2 cup of jarred roasted red pepper into thin strips and lay over the top. Place two more lasagna noodles over the top and cover with the rest of the cheese mixture. Spread the remainder of the sauce on top before gently pressing down on the lasagna.
Loosely cover the baking dish with aluminum foil, place in the oven and allow to bake for 40 minutes before removing the foil and letting it finish baking for 10 to 15 minutes. Allow the lasagna to rest for 5 minutes before serving.