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Lasagna Arrabbiata
The Italian word arrabbiata indicates a dish with tomato or bell pepper sauce, and traditionally includes a hefty measure of hot red pepper flakes.
  • 9 lasagna noodles
  • 1 tablespoon extra-virgin olive oil
  • 1 large red bell pepper, cut into thin strips
  • 1 large green bell pepper, cut into thin strips
  • 1 cup grated carrots
  • 3 garlic cloves, minced
  • 3 cans (8 ounces each) no-salt-added tomato sauce
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) part-skim ricotta cheese
  • Half a 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 2 egg whites
  • 2 tablespoons grated Parmesan cheese
  • 1 large tomato (about 9 ounces), halved lengthwise and cut crosswise into thin slices
  • 2 tablespoons shredded part-skim mozzarella cheese

1. In a large pot of boiling water, cook lasagna noodles according to package directions. Drain in a colander and rinse and cool under gently running cold water.

2. In medium nonstick saucepan, heat oil over high heat. Add red and green bell peppers, carrots and garlic, and saute, stirring frequently, until vegetables are tender, 5 to 6 minutes. Stir in tomato sauce, 1/4 teaspoon of black pepper, red pepper flakes and 1/8 teaspoon of salt. Bring to a boil, reduce heat to medium-low, cover and simmer for 5 minutes to blend flavors. Remove from heat.

3. Preheat oven to 375°F. Spray an 8" square baking dish with nonstick cooking spray.

4. In medium bowl, mix ricotta, spinach, egg whites, Parmesan and remaining 1/4 teaspoon black pepper and 1/8 teaspoon salt.

5. Spread 1 cup of sauce in bottom of prepared baking dish. Top with three lasagna noodles, letting them hang over edges of dish. Spread half of spinach filling over noodles and layer filling with half the tomato slices. Spoon 1 cup of sauce over tomatoes. Top with three more noodles; spread with remaining filling and top with remaining tomatoes and 1 cup of sauce. Fold edges of noodles over top of lasagna. Place remaining three noodles on top, tuck edges down and under lasagna. Top with remaining sauce and sprinkle with mozzarella.

6. Place the pan on a baking sheet to catch spillovers and bake for 25 to 30 minutes, or until the filling is heated through and the sauce is bubbly. Remove from the oven and let stand for 5 minutes before cutting into squares and serving.


Nutritional Information
Per serving: 449 calories, 12g total fat, 4.7g saturated fat, 4.7g monounsaturated fat, 1.2g polyunsaturated fat, 8.7g dietary fiber, 22g protein, 67g carbohydrate, 23mg cholesterol, 388mg sodium.
Good source of: beta-carotene, calcium, fiber, folate, iron, lycopene, magnesium, manganese, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C, vitamin E.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
25