Time 1h35m Yield 9 pieces. Number Of Ingredients 15 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.
Time 3h50m Yield 6 serving(s) Number Of Ingredients 23 Steps:
To make Tomato Sauce: In medium saucepan, heat oil over medium heat. Cook onion and garlic for about 3 minutes. Add next 7 ingredients (up to, but not including, tomatoes) and cook for about 8 minutes or until liquid has evaporated. Stir in tomatoes, peppers, paste and vinegar. Heat to boiling, reduce temperature and, stirring often, simmer for about 1 hour or until thick enough to mound on a wooden spoon. In large pot of boiling water, cook lasagna noodles for about 8 minutes or until tender. Drain (reserving hot water) and rinse under cold water. Set aside. Stir spinach into hot water and cook for 1 minute. Drain and squeeze out liquid. Chop coarsely. To make White Sauce: Melt butter in medium saucepan, gradually whisk in flour and over medium heat cook, stirring constantly, for about 3 minutes. Remove pan from heat and whisk in milk, salt, pepper and nutmeg. Cook over medium heat, stirring constantly, until thickened (10-15 minutes). Whisk in 1/2 cup Asiago and 1/3 cup Parmesan cheeses until melted. To Assemble: Spread 1/4 of the tomato sauce in a 9 by 11 inch baking dish. Top with single layer of noodles, trimming to fit dish. Repeat layering (tomato sauce/noodles). Spread with 1/3 white sauce, and a single layer of noodles. Top with all of the spinach and the remaining Asiago cheese. Top with single layer of noodles, 1/4 tomato sauce, noodles and 1/3 white sauce. Repeat layering (noodles/tomato sauce/noodles/white sauce). Cover with aluminum foil. Lasagna can be refrigerated at this point and cooked the next day (add 10 minutes to first baking time). Place dish on baking sheet and cook in a 375F (190C) degree oven for 30 minutes. Remove from oven and sprinkle with remaining Parmesan cheese. Return to oven and bake, uncovered, for another 30 minutes or until cheese is golden. Let stand for 20 minutes before serving.
Time 1h45m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick cooking spray. Combine ricotta, spinach, 1/2 cup mozzarella cheese, and egg in a large mixing bowl. Spread 1 cup of sauce on bottom of baking pan. Layer 4 uncooked lasagna noodles, 1/3 of ricotta mixture, 1/2 of sliced mushrooms, 1/2 of roasted red peppers, and 1 cup of sauce. Layer 4 uncooked noodles, 1/3 of ricotta mixture, and 1-1/2 cup sauce. Layer 4 uncooked noodles, the rest of the ricotta mixture, remaining mushrooms and roasted red peppers, and 1 cup of sauce. Layer 4 uncooked noodles, remaining sauce, and parmesan and remaining mozzarella. Cover with foil and bake at 375 degrees for 50-60 minutes. Remove foil and continue baking until cheese is melted, about 5 minutes. Allow to stand for 15 minutes before serving.
Yield 9 Number Of Ingredients 15 Steps:
Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 inches 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-inch x 9-inch x 2-inch baking dish coated with nonstick 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 degrees for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.
More about “roasted red pepper lasagna recipes”
Time 1h5m Yield 8 Number Of Ingredients 18 Steps:
Place a steamer basket into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and and reduce heat to medium-low. Steam until tender but still crisp, 4 to 5 minutes. Preheat oven to 425 degrees F (220 degrees C). Coat a 3-quart baking pan with cooking spray. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Stir ricotta cheese, egg, Parmesan cheese, and parsley together in a bowl. Puree red peppers in a blender until almost smooth. Melt butter in a large skillet over medium heat. Add flour and garlic; cook and stir until thickened, about 1 minute. Stir milk and pureed peppers in gradually; cook and stir until sauce is thick and bubbly, 7 to 10 minutes. Add salt, basil, and pepper. Spread 3/4 cup of the sauce into the bottom of the prepared baking pan. Arrange 3 noodles on top, 1/4 of the ricotta mixture, 1/4 of sausage slices, 1/4 of the broccoli, and 1/4 cup Monterey cheese. Repeat layering 3 more times with the remaining noodles, ricotta mixture, sausage slices, broccoli, and Monterey cheese. Pour the rest of the sauce of top. Cover pan with aluminum foil. Bake in the preheated oven until heated through and lightly browned, about 20 minutes. Uncover pan and sprinkle the remaining 1/2 cup Monterey cheese and Parmesan cheese over the lasagna. Continue baking until top is bubbling, about 10 minutes more.
