Olive oil cooking spray 1 package (25 ounces) frozen cheese ravioli, cooked following package directions 1 container (15 ounces) fat-free ricotta cheese ½ cup egg substitute 1 cup light shredded mozzarella cheese 3 cups fresh baby spinach leaves, torn into bite size pieces 1 medium onion, diced 1 medium bell pepper, diced 2 cans (14 ½ ounces each) diced tomatoes with basil, garlic and oregano 1 can (6 ounces) tomato paste with basil, garlic and oregano 1/2 cup Italian blend shredded cheese ¼ cup grated Romano cheese
1. Preheat oven to 350 degrees. Spray 2 8-x 8-inch baking dishes with olive oil cooking spray, set aside. 2. In a medium mixing bowl combine ricotta cheese, egg, mozzarella cheese and spinach, set aside. 3. In a large skillet sprayed with cooking spray sauté onion and green pepper 3-5 minutes. Add tomatoes and tomato paste and heat until warmed throughout. 4. Place 1/4th of the pasta in each prepared baking dish. Add 1/4th of the sauce to each dish. Spread ricotta cheese mixture evenly over sauce in both pans. Repeat layering with remaining pasta and sauce. Sprinkle Italian blend and romano cheese over both. 5. Cover 1 with foil and bake for 40-45 minutes. Let stand for 10 minutes before serving. Cover the other with plastic wrap and then foil and label and freeze for up to 2 months. To bake frozen lasagna place in refrigerator overnight to thaw. Preheat oven to 375 degrees, remove plastic wrap and recover with foil. Bake 1 hour or until heated through.