Red Pepper Lasagna

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"Tangy goat cheese and a splash of red wine turn a simple lasagna into something special." — Classico

Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of Classico® Tomato and Basil pasta sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining Classico® Tomato and Basil pasta sauce on the pepper layer.
Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining pasta sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
Cover with foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving.

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* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Pepper Lasagna

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 459
Calories from Fat: 185

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.