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Active time
Total time
1 hour 50 minutes
10 servings
Serving Size
1/10 of recipe

15 ounces ricotta 

1 cup Parmigiano Reggiano, grated, divided 

2 large eggs, beaten 

1 tablespoon fresh oregano, chopped 

2 cups marinara sauce 

1 pound lasagna noodles (whole wheat), cooked according to package directions 

4-6 roasted red peppers, sliced 

1 cup artichoke quarters 

2 ½ cups mozzarella, shredded, divided 

Extra-virgin olive oil 


  1. Preheat oven to 350°F  
  2. In a bowl, mix ricotta, ½ cup Parmigiano Reggiano, egg, and oregano. 
  3. To assemble, coat the bottom of a 13” x 9” baking pan with a thin layer of marinara sauce.
  4. Arrange 4 noodles in the bottom of the pan, slightly overlapping each noodle. 
  5. Arrange half of the peppers and artichokes on top of the first layer of noodles. 
  6. Spread half of the ricotta mixture over the top, and carefully spread out to the edges of the pan. 
  7. Sprinkle with 1 cup of mozzarella, followed by ⅓ of the marinara sauce 
  8. Repeat with another layer of 4 noodles, a layer of peppers and artichokes, mozzarella and ricotta cheeses, and sauce. 
  9. Top  the lasagna with an additional layer of noodles, the remaining sauce, and sprinkle with remaining Parmigiano Reggiano and mozzarella cheeses 
  10. Bake for 1 hour, and let rest for 30 minutes before slicing. 


Recipe and photo courtesy of FoodMatch.com


Calories: 390
Total fat: 14g
Saturated fat: 7g
Sodium: 530mg
Carbohydrates: 42g
Fiber: 7g
Total sugars: 4g
Added sugars: 0g
Protein: 25g

Yield: 10 servings

Serving Size: 1/10 of recipe

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