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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Red Pepper and Spinach Lasagna

Source: dLife

Lasagna with a roasted garlic white sauce mixed with spinach, roasted red peppers, and ricotta cheese.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	300.8

Total Carbs	39.8 g

Dietary Fiber	2.9 g

Sugars	8.4 g

Total Fat	6.2 g

Saturated Fat	3.2 g

Unsaturated Fat	0.5 g

Potassium	68.7 mg

Protein	19.0 g

Sodium	649.6 mg

Dietary Exchanges 6.2 Fat, 1.4 Vegetables, 0.8 Meat, 0.4 Milk, 1.6 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Heat a cooking spray coated frying pan over medium heat. Cook onions and garlic 5 to 8 minutes or until soft. Mix in marjoram and oregano and cook 1 to 2 minutes.
Pour 2 cups milk into a pot and bring to a boil. Whisk together 1 cup milk and flour and stir into boiling milk. Boil, whisking continually 1 minute or until thick. Take mixture off of heat and stir in Parmesan and cream cheese, whisking until cream cheese is melted. Sprinkle in parsley, salt, and pepper.
Combine spinach and ricotta and sprinkle with salt and pepper.
Spoon 1/2 cup sauce onto the bottom on a 13 x 9 inc baking pan. Lay 4 noodles in pan, overlapping edges. Spread 1/2 of the spinach mixture and 1/2 of the red pepper slices over the noodles. Top with 1 cup sauce. Continue on with layers finishing with noodles and sauce. Top with mozzarella cheese.
Preheat oven to 350 degrees F.
Bake lasagna 45 minutes, covered loosely. Let rest 10 minutes before serving.