ROASTED RED PEPPER AND PORTABELLA LASAGNA
This recipe is from the LCBO magazine. It is free and can be obtained in any Liqour store in Ontario.
Provided by maryL in Canada
Categories One Dish Meal
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- 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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Mariateresa Nordstrom
[email protected]5 stars! This lasagna is a winner.
Shagufta Khanum
[email protected]I would definitely recommend this lasagna to anyone. It's a great dish for any occasion.
Malik Aamir
[email protected]This lasagna is the best I've ever had. The flavors are amazing and the texture is perfect.
Cheryl Jean Carroll
[email protected]I've made this lasagna several times and it's always a hit. It's easy to make and it's always delicious.
Takalo Mleya
[email protected]This lasagna is a great way to use up leftover roasted red peppers and portabella mushrooms. It's also a great dish to make for a potluck or party.
PIAYSH MAHMUD
[email protected]I'm not a vegetarian, but I love this lasagna. The roasted red peppers and portabella mushrooms are so flavorful, I don't miss the meat at all.
Choleplaysrobloxx Extra
[email protected]This lasagna is delicious! The roasted red peppers and portabella mushrooms add a unique and flavorful twist to this classic dish.
Sr Sajjad
[email protected]I made this lasagna for my family and they loved it. It's a great recipe for a weeknight meal.
Itz Outbound
[email protected]Yum! This lasagna is so good. I love the combination of roasted red peppers and portabella mushrooms.
Angela paul
[email protected]This lasagna is the perfect comfort food. It's cheesy, gooey, and delicious. I love that it's made with healthy ingredients, too.
Household Kennel
[email protected]I'm not a big fan of lasagna, but this recipe changed my mind. The roasted red peppers and portabella mushrooms add so much flavor and depth. I will definitely be making this again.
Xtylish Adil
[email protected]This lasagna is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve it.
Mahabub Alom&T123
[email protected]I made this lasagna for a party last weekend and it was a huge hit! Everyone loved it. I especially liked the roasted red peppers and the portabella mushrooms. They added so much flavor.
caden bahamundi
[email protected]This roasted red pepper and portabella lasagna is absolutely delicious! The combination of flavors is perfect, and the lasagna is so cheesy and gooey. I will definitely be making this again.