1 jar or can (approximately 700 mL) salt reduced pasta or tomato sauce
1 pkg (250 g) wonton wrappers
6 hard-cooked eggs, peeled and sliced
1 cup (250 mL)jarred roasted red peppers, drained and chopped
1 cup (250 mL)shredded part skim mozzarella cheese
Step 1 Preheat oven to 350°F (180°C).
Step 2 Spray large skillet with cooking spray. Heat skillet over medium heat. Add onion and garlic; cook, stirring frequently, until softened, about 3 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Add pasta sauce and bring to boil. Remove from heat.
Step 3 Ladle about 1/2 cup (125 mL) sauce into 8-inch (2 L) square baking dish. Cover with one-quarter of wonton wrappers, overlapping slightly. Spread with one-quarter of sauce, then one-third of eggs and roasted red peppers, and one-quarter of cheese. Starting with wonton wrappers, repeat layers twice.
Step 4 Arrange remaining wrappers over top; spread with remaining sauce and cheese over top. Bake in preheated 350°F (180°C) oven until bubbly, about 30 minutes. Let stand for a few minutes before cutting.