The Italian word "arrabbiata" indicates a dish with tomato or bell pepper sauce, and by tradition the sauce often includes a hefty measure of red pepper flakes.
9 lasagna noodles
1 tablespoon extra-virgin olive oil
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
1 cup grated carrots
3 garlic cloves, minced
3 cans (8 ounces each) no-salt-added tomato sauce
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 cup (8 ounces) part-skim ricotta cheese
Half a 10-ounce package frozen chopped spinach, thawed and squeezed dry
2 egg whites
2 tablespoons grated Parmesan cheese
1 large tomato (about 9 ounces), halved lengthwise and cut crosswise into thin slices
2 tablespoons shredded part-skim mozzarella cheese
1 In a large pot of boiling water, cook the lasagna noodles according to package directions. Drain in a colander and rinse and cool under gently running cold water.
2 In a medium nonstick saucepan, heat the oil over high heat. Add the bell peppers, carrots, and garlic, and cook, stirring frequently, until the vegetables are tender, 5 to 6 minutes. Stir in the tomato sauce, 1/4 teaspoon of the black pepper, the red pepper flakes, and 1/8 teaspoon of the salt. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 5 minutes to blend the flavors. Remove from the heat.
3 Preheat the oven to 375°F. Spray an 8-inch square baking dish with nonstick cooking spray.
4 In a medium bowl, mix the ricotta, spinach, egg whites, Parmesan, and the remaining 1/4 teaspoon black pepper and 1/8 teaspoon salt.
5 Spread 1 cup of the sauce in the bottom of the baking dish. Top with three lasagna noodles, letting them hang over the edges of the dish. Spread half of the spinach filling over the noodles and top with half the tomato slices. Spoon 1 cup of the sauce over the tomatoes. Top with three more noodles, the remaining filling, the remaining tomatoes, and 1 cup of sauce. Fold the edges of the noodles over top of the lasagna. Place the remaining three noodles on top, tuck the edges down and under the lasagna. Top with the remaining sauce and sprinkle with the mozzarella.
6 Place the pan on a baking sheet to catch spillovers and bake for 25 to 30 minutes, or until the filling is heated through and the sauce is bubbly. Remove from the oven and let stand for 5 minutes before cutting into squares and serving.
Makes 4 servings.
Per serving: 464 calories, 11g total fat (4.8g saturated), 24mg cholesterol, 6.6g dietary fiber, 69g carbohydrate, 21g protein, 421mg sodium.