Best 5 Easy Roasted Red Pepper And Mushroom Lasagna Recipes

ROASTED RED PEPPER LASAGNA

Steps:

• Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

MARY BERRY'S RED PEPPER, MUSHROOM & LEEK LASAGNE

Steps:

• Preheat the oven to 220°C/200°C fan/Gas 7. You will need a 3-litre (5-pint), ovenproof dish. To make the tomato and vegetable sauce, heat the oil in a frying pan. Add the leeks and fry for 3 minutes, then add the peppers and fry for 5 minutes until the vegetables are soft. Add the garlic and season with salt and pepper. Measure the flour into a bowl. Mix with half a tin of chopped tomatoes and stir until smooth. Add the remaining tomatoes to the vegetables in the pan, followed by the purée and sugar and then the flour mixture. Bring to the boil, stirring until thickened, then add the mushrooms and boil for a couple of minutes, stirring. Add the basil and vinegar and check the seasoning. To make the cheese sauce, melt the butter in a saucepan, add the flour and whisk over the heat for a minute. Gradually blend in the milk and whisk until bubbling and smooth. Add the mustard, three-quarters of the cheese and season with salt and pepper. Spoon a third of the vegetable sauce into the base of the dish. Spoon over a third of the cheese sauce and sprinkle with a third of the remaining cheese. Lay three sheets of lasagne on top (break the lasagne so they fit neatly without overlapping). Continue with the remaining layers to give 2 layers of pasta and three layers of sauce and finish with the remaining cheese on top. Bake in the preheated oven for 40 minutes until bubbling and golden brown. The lasagne can be made completely up to 24 hours ahead. If using an Aga, bake on the second set of runners in the roasting oven for 35 minutes. Please note: if you would like this recipe to be vegetarian, use a rennet-free Cheddar substitute.

EASY ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
• Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
• Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
• Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA WITH YOUR SAUCE

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, stir together the ricotta, Parmi, egg, salt and pepper.
• In a large saute pan over medium heat, warm the olive oil add the sausage and cook until lightly bowned, about 10 minutes.
• Set the sausage on a paper towl to drain on the side.
• Add the mushrooms to the hot pan and saute about 8 minutes, until golden brown.
• Transfer the mushrooms to a bowl and add the sausage and parsley and mix with the red peppers and the marinara sauce.
• Spread 1 cup of the Marinara sauce on the bottom of the lasagna pan.
• Place 1/4 of the noodles on top of the sauce in a single layer.
• Spread 1/3 of the ricotta mixture on top of the noodles.
• Spread 1 cup of the mozzarella cheese over the ricotta mixture.
• Repeat twice.
• Finish with mozzarella.
• You will have leftover Marinara sauce to serve at the table.
• Cover and bake for 45 minutes.
• Uncover and continue baking another 30 minutes, or until the lasagna is golden and bubbling.
• Let stand for 15 minutes before serving.
• Heat the remaining Marinara Sauce and serve as a topping.
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MUSHROOM LASAGNA

Steps:

• Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely. Measure out 1 1/2 cups of the soaking liquid and set aside.
• Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
• Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms.
• Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.