Light Bell Pepper Lasagna

I can help you prepare a light bell pepper lasagna, a tasty and lighter variant of the traditional dish. This recipe calls for the use of vegetables and a healthier filling. Here is how to proceed:

Ingredients

• 9-12 sheets of lasagna (you can use pre-cooked or fresh, and if you prefer an even lighter version, you can opt for whole wheat lasagna)
• 2 medium-sized red bell peppers
• 2 medium-sized yellow bell peppers
• 1 medium white onion
• 2 cloves of garlic
• 200g of low-fat ricotta cheese
• 250 ml of tomato passata (or chopped tomato pulp)
• 1 light mozzarella (about 125g)
• Salt and pepper to taste
• Extra virgin olive oil
• Fresh basil (optional)
• Grated Parmesan (for an even lighter version you can reduce the amount or exclude it)

Preparation

1. Preheat the oven to 180°C (356°F).
2. Wash and cut the bell peppers into strips or cubes, then set them aside.
3. In a large skillet, sauté the chopped onion and crushed garlic in a drizzle of extra virgin olive oil.
4. Add the bell peppers and cook for about 10 minutes until they are slightly softened.
5. Season with salt and pepper and add the tomato passata. Let it cook on low heat for another 10-15 minutes with the skillet covered.
6. In a bowl, mix the low-fat ricotta with a pinch of salt and pepper until you get a creamy mixture.
7. In a baking dish, lay down a first layer of bell pepper sauce, then just the lasagna sheets, then add some of the ricotta mixture and diced mozzarella. Continue like this for about 3-4 layers.
8. Complete with a final layer of lasagna, covering it with the remaining bell pepper sauce and a sprinkle of grated Parmesan.
9. Bake in the oven for about 30 minutes or until the surface is golden brown and the lasagna is cooked.
10. Let it rest for 5-10 minutes before serving.

Add hand-torn fresh basil to decorate and add a touch of freshness before bringing the lasagna to the table.

Enjoy your meal with this light variant of the bell pepper lasagna!