ROASTED RED PEPPER AND PORTABELLA LASAGNA

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Roasted Red Pepper and Portabella Lasagna image

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

2 tablespoons olive oil
5 garlic cloves (minced)
2 carrots, diced
2 stalks celery, diced
1 large onion, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon hot pepper flakes
2 (28 ounce) cans diced tomatoes
1/2 cup tomato paste
salt and pepper
1 lb portabella mushroom (about 6 large)
2 tablespoons olive oil
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
2 cups roasted red peppers (buy mine at the deli)
1 (360 g) package fresh lasagna noodles
3 cups of shredded provolone cheese or 3 cups caciocavallo cheese
2 eggs
1 (475 g) container ricotta cheese
1/4 cup fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Superlady's Way
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This lasagna was disappointing. The roasted red peppers and portabella mushrooms were bland.


0_Grimmy_0
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I followed the recipe exactly and the lasagna turned out great. I would definitely recommend this recipe.


Md Romana
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This lasagna was a bit too spicy for my taste, but it was still good.


PSYCO SHALI Gaming YT
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I made this lasagna for a party and it was a huge success. Everyone loved it!


patty jig
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This lasagna was easy to make and tasted delicious. I will definitely be making it again.


Harlow Stobbe
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5/5 stars! This lasagna was a hit with my family.


Tiffany Tarry
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This lasagna was amazing! I loved the roasted red peppers and portabella mushrooms.


Alex Obioma
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I'm not a huge fan of lasagna, but this one was really good. The roasted red peppers and portabella mushrooms added a nice touch.


Antanas Jokubaitis
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This recipe was easy to follow and the lasagna turned out perfectly. The roasted red peppers and portabella mushrooms were a great combination.


Adesuwa Wilson
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This lasagna was absolutely delicious! The roasted red peppers and portabella mushrooms added a depth of flavor that I've never experienced in a lasagna before. I will definitely be making this again soon.