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    You are in: Home / Recipes / Roasted Red Pepper and Portabella Lasagna Recipe
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    Roasted Red Pepper and Portabella Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    maryL in Canada's Note:

    This recipe is from the LCBO magazine. It is free and can be obtained in any Liqour store in Ontario.

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    Ingredients:

    Servings:

    Units: US | Metric

    Sauce

    Lasagna

    Cheese filling

    Directions:

    1. 1
      Saute garlic, carrots, celery, onion, basil, oregano and hot pepper flakes for about 8 minutes or until very soft.
    2. 2
      Add tomatoes and tomato paste and bring to boil.
    3. 3
      Reduce heat and simmer stirring often for about 30 minutes.
    4. 4
      Cool and puree in blender or food processor til smooth.
    5. 5
      Cool completely.
    6. 6
      Preheat oven to 450 degrees.
    7. 7
      Slice mushroom caps to 1/2" thickness and toss with oil and vinegar.
    8. 8
      Roast in a single layer about 10 minutes and let cool.
    9. 9
      Pat roasted red peppers with paper towel and set aside.
    10. 10
      For the cheese filling, whisk eggs, add the ricotta, basil, salt and pepper and blend.
    11. 11
      Grease a 9"x13" baking dish.
    12. 12
      Spread 1 cup sauce in bottom of pan.
    13. 13
      Put layer of noodles on sauce.
    14. 14
      Add another layer of sauce.
    15. 15
      Add a layer of half the mushrooms and half the red peppers.
    16. 16
      Sprinkle about 1/3 of the cheese on next.
    17. 17
      Add another layer of noodles and spread ricotta chees mixture on top.
    18. 18
      Add another layer of noodles and spread sauce over.
    19. 19
      Put the rest of the mushrooms and red peppers for next layer.
    20. 20
      Top with remaining noodles and top with remaining shredded cheese.
    21. 21
      Cover with plastic wrap and refrigerate for about 1 hour.
    22. 22
      To bake, cover dish with greased foil and bake at 375 degrees for about 45 minutes.
    23. 23
      Uncover and bake for about 15 minutes longer.
    24. 24
      Let stand for about 10 minutes before cutting.

    Ratings & Reviews:

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    Nutritional Facts for Roasted Red Pepper and Portabella Lasagna

    Serving Size: 1 (425 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 628.3
     
    Calories from Fat 272
    43%
    Total Fat 30.2 g
    46%
    Saturated Fat 14.9 g
    74%
    Cholesterol 117.3 mg
    39%
    Sodium 1710.9 mg
    71%
    Total Carbohydrate 61.1 g
    20%
    Dietary Fiber 7.3 g
    29%
    Sugars 13.4 g
    53%
    Protein 31.3 g
    62%

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