8ouncesfresh mozzarellachopped 1/2 to 1-inch pieces
½cupfinely shredded Parmesan cheese
2cupsroasted red peppersdrained and chopped
Preheat oven to 350° F.
In a small bowl, stir together the ricotta and 2/3 of the chopped mozzarella. Set aside.
Lightly coat a 12x8 or 13x9-inch baking dish with cooking spray. Spoon ½ cup of the sauce in the dish. Top with 3 lasagna noodles, breaking the noodles to fit as needed. Spoon ¼ of the ricotta mixture over the noodles. Sprinkle with 2 tablespoons Parmesan. Top with ¼ of the red peppers. Top with ¾ cup of sauce.
Top with 3 more noodles, pressing down a bit on the noodles, and continuing to layer like this until all the cheese and red peppers are used. Add last 3 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.
Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving. Enjoy!
Makes 4-8 Servings depending on how hungry you are!