Roasted Red Pepper and Portabella Lasagna

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READY IN: 2hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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