Roasted Red Pepper and Portabella Lasagna
- Ready In:
- 2hrs 30mins
- Ingredients:
- 22
- Serves:
-
8
ingredients
-
Sauce
- 29.58 ml olive oil
- 5 garlic cloves (minced)
- 2 carrots, diced
- 2 stalk celery, diced
- 1 large onion, chopped
- 9.85 ml dried basil
- 9.85 ml dried oregano
- 2.46 ml hot pepper flakes
- 2 (1587.57 g) can diced tomatoes
- 118.29 ml tomato paste
- salt and pepper
-
Lasagna
- 453.59 g portabella mushroom (about 6 large)
- 29.58 ml olive oil
- 29.58 ml balsamic vinegar or 29.58 ml red wine vinegar
- 473.18 ml roasted red peppers (buy mine at the deli)
- 360 g package fresh lasagna noodles
- 709.77 ml of shredded provolone cheese or 709.77 ml caciocavallo cheese
-
Cheese filling
- 2 eggs
- 475 g container ricotta cheese
- 59.14 ml fresh basil
- 2.46 ml salt
- 1.23 ml pepper
directions
- Saute garlic, carrots, celery, onion, basil, oregano and hot pepper flakes for about 8 minutes or until very soft.
- Add tomatoes and tomato paste and bring to boil.
- Reduce heat and simmer stirring often for about 30 minutes.
- Cool and puree in blender or food processor til smooth.
- Cool completely.
- Preheat oven to 450 degrees.
- Slice mushroom caps to 1/2" thickness and toss with oil and vinegar.
- Roast in a single layer about 10 minutes and let cool.
- Pat roasted red peppers with paper towel and set aside.
- For the cheese filling, whisk eggs, add the ricotta, basil, salt and pepper and blend.
- Grease a 9"x13" baking dish.
- Spread 1 cup sauce in bottom of pan.
- Put layer of noodles on sauce.
- Add another layer of sauce.
- Add a layer of half the mushrooms and half the red peppers.
- Sprinkle about 1/3 of the cheese on next.
- Add another layer of noodles and spread ricotta chees mixture on top.
- Add another layer of noodles and spread sauce over.
- Put the rest of the mushrooms and red peppers for next layer.
- Top with remaining noodles and top with remaining shredded cheese.
- Cover with plastic wrap and refrigerate for about 1 hour.
- To bake, cover dish with greased foil and bake at 375 degrees for about 45 minutes.
- Uncover and bake for about 15 minutes longer.
- Let stand for about 10 minutes before cutting.
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RECIPE SUBMITTED BY
snazzycook
peterborough, 0