Tomato and Pepper Lasagna

This is a great recipe (and no Turkey!) This is made in an 11 x 7 baking dish, but I think it could be doubled and made in a bigger dish. Again, it's Weight Watchers, but doesn't really taste "diet."

24 ounce marinara sauce, store bought
1 cup canned diced tomatoes, fire-roasted, drained
1 cup part-skim ricotta cheese
1 cup shredded part skim mozzarella cheese
1 cup shredded Parmesan cheese
1/4 cup fat-free egg substitute (we've used one real egg)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp oregano
6 lasagna noodles (uncooked)
1/2 cup roasted red peppers, water packed, cut into thin strips

Pre-heat oven to 350 degrees. Combine marinara sauce and tomatoes; set over low heat and simmer for 10 to 15 minutes to allow flavors to blend.
In a large bowl combine ricotta, mozzarella and Parmesan cheeses. Stir to combine. Stir in egg substitute (or one egg) salt, pepper and oregano.

Spoon 1 cup of sauce in bottom of 11 x 7 baking dish. Arrange 2 noodles over the sauce. Spread half of cheese mixture over noodles; top with pepper strips. Place two more noodles on top; spread with remaining cheese mixture. Top with 1 cup of marinara sauce; place remaining two noodles on top. Spoon remaining sauce over top.

Cover dish loosely with foil. Bake for 40 minutes. Remove foil; bake 15 minutes more. Remove from oven and let sit for 5 minutes to firm up slightly. Slice into pieces and serve.

Eli has had this and pronounced it good...Jan and I have had it several times and pronounce it terrific!
Enjoy!