Roasted Red Pepper and Portabella Lasagna |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This recipe is from the LCBO magazine. It is free and can be obtained in any Liqour store in Ontario. Ingredients:
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 |
Directions:
1. Saute garlic, carrots, celery, onion, basil, oregano and hot pepper flakes for about 8 minutes or until very soft.
2. Add tomatoes and tomato paste and bring to boil.
3. Reduce heat and simmer stirring often for about 30 minutes.
4. Cool and puree in blender or food processor til smooth.
5. Cool completely.
6. Preheat oven to 450 degrees.
7. Slice mushroom caps to 1/2 thickness and toss with oil and vinegar.
8. Roast in a single layer about 10 minutes and let cool.
9. Pat roasted red peppers with paper towel and set aside.
10. For the cheese filling, whisk eggs, add the ricotta, basil, salt and pepper and blend.
11. Grease a 9 x13 baking dish.
12. Spread 1 cup sauce in bottom of pan.
13. Put layer of noodles on sauce.
14. Add another layer of sauce.
15. Add a layer of half the mushrooms and half the red peppers.
16. Sprinkle about 1/3 of the cheese on next.
17. Add another layer of noodles and spread ricotta chees mixture on top.
18. Add another layer of noodles and spread sauce over.
19. Put the rest of the mushrooms and red peppers for next layer.
20. Top with remaining noodles and top with remaining shredded cheese.
21. Cover with plastic wrap and refrigerate for about 1 hour.
22. To bake, cover dish with greased foil and bake at 375 degrees for about 45 minutes.
23. Uncover and bake for about 15 minutes longer.
24. Let stand for about 10 minutes before cutting.
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