VEGETABLE LASAGNA
True, there's no meat in this veggie lasagna, but thanks to mushrooms and four different cheeses, there's plenty of heartiness. Thanks to the use of both frozen and fresh vegetables, it's also a quick vegetarian lasagna recipe. We've also got a tip for using no-boil noodles by adding extra milk to your white sauce to have dinner ready even faster.
Provided by BHG Test Kitchen
Time 1h25m
Number Of Ingredients 17
Steps:
- Cook lasagna noodles according to package directions. Drain; set aside.
- In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.
- In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
- To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
- Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.
- Makes 12 servings
Nutrition Facts : Calories 322 kcal, Carbohydrate 25 g, Cholesterol 78 mg, Protein 22 g, SaturatedFat 8 g, Sodium 388 mg, Sugar 4 g, Fat 15 g, UnsaturatedFat 6 g
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
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.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
ROASTED RED PEPPER LASAGNA
"A friend gave me this recipe, and it quickly became a family favorite," says Deborah Johnson of Cody, Wyoming. "It's rich and creamy, and the roasted red peppers give it such a wonderful flavor."
Provided by Taste of Home
Categories Side Dishes
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.
Nutrition Facts : Calories 229 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 386mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
RED PEPPER AND SPINACH LASAGNA
If you are looking for a vegetarian lasagna recipe, or simply want to update the Italian classic, try this easy pepper and spinach version. I can't tell you just how terrific this veggie lasagna is - tender pepper and fresh spinach smothered in oozing cheese.
Provided by English_Rose
Categories Spinach
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F Place the peppers in a roasting tin and drizzle with the oil and balsamic vinegar. Roast for 20 minutes, add the garlic and roast for a further 10 minutes until the peppers are softened and charred.
- Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
- To make the sauce, heat the milk with the bay leaf to just below boiling point and simmer gently for 5 minutes. Melt the butter in a non-stick pan, add the flour and cook, stirring all the time, for 2 minutes. Gradually add the milk, whisking well, and bring to the boil until thickened. Stir in the mustard and half of the Parmesan.
- To layer up the lasagna, spoon a third of the sauce into the base of an ovenproof dish. Scatter over half of the peppers, half of the spinach and half of the mozzarella. Top with a layer of lasagna. Repeat this process, finishing with the final third of the sauce. Scatter over the remaining Parmesan and bake for 25 to 30 minutes.
Nutrition Facts : Calories 718.9, Fat 50.6, SaturatedFat 27.3, Cholesterol 139, Sodium 1205.2, Carbohydrate 30.1, Fiber 4.6, Sugar 7.6, Protein 38.9
ROASTED RED PEPPER LASAGNA
This is an excellent vegetarian dish to serve to company...very flavorful and can be prepared the day ahead. Prep time includes cooking time for tomato sauce. Recipe adapted from Canadian Living Magazine.
Provided by MMers
Categories Cheese
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.
CHICKEN AND ROASTED RED BELL PEPPER LASAGNA
Make and share this Chicken and Roasted Red Bell Pepper Lasagna recipe from Food.com.
Provided by Brookelynne26
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
- Preheat oven to 350°F.
- Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
- Layer a lightly greased 11x7 inch baking pan with one-third of the Red Bell Pepper sauce, 3 noodles, one-third chicken mixture, and one-third cheese. Repeat layers twice. Place baking dish on a baking sheet.
- Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.
Nutrition Facts : Calories 383, Fat 27.9, SaturatedFat 15.7, Cholesterol 124.2, Sodium 410, Carbohydrate 6.1, Fiber 2, Sugar 2.3, Protein 27.7
MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA WITH YOUR SAUCE
I started making this when someone gave me a jar of roasted red pepper sauce from a gourmet deli, now I create my own. The flavor combination cannot be beat! If you regularly have containers of homemade marinara in your freezer then you'll love this. Great with a green salad and garlic vinaigrette like my Recipe #225142. Serve a big, bold red wine with this and you can't go wrong!
Provided by Penny Stettinius
Categories One Dish Meal
Time P1DT12h45m
Yield 12 serving(s)
Number Of Ingredients 12
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.
- .
Nutrition Facts : Calories 812.4, Fat 46.1, SaturatedFat 19.5, Cholesterol 126.4, Sodium 2126.9, Carbohydrate 56.4, Fiber 2.8, Sugar 18.2, Protein 42.2
EASY ROASTED RED PEPPER AND MUSHROOM LASAGNA
Make and share this Easy Roasted Red Pepper and Mushroom Lasagna recipe from Food.com.
Provided by elastigirl
Categories One Dish Meal
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.
ROASTED RED PEPPER CHICKEN LASAGNA ROLLS
Roasted red pepper chicken lasagna rolls are a flavorful and fun twist on the classic way lasagna!
Provided by Julie Chiou
Categories Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Cook the lasagna sheets according to the package instructions. After they're cooked, submerge them in cold water and keep them there until you're ready to use them. This will keep them from sticking together and will also help you handle them better because they'll be chilled.
- Preheat oven to 375 degrees Fahrenheit and spray the bottom of a 9x13-inch baking pan with cooking spray.
- In a small food processor, process roasted red peppers, garlic, and olive oil until all is combined and the roasted red peppers are finely processed. Save about 1/4 cup of the red pepper mixture.
- In a medium bowl, stir together the remaining roasted red peppers and shredded chicken.
- In another bowl, stir together ricotta, mozzarella, salt, and pepper.
- To assemble lasagna rolls: place wax paper on a flat surface then drain and pat dry the lasagna sheets and line them up on the wax paper. Spoon 2-3 tablespoons of the ricotta mixture onto a lasagna sheet. Using your fingers, push/spread the mixture across the entire sheet. Place a generous portion of the chicken mixture on top of the ricotta and again, using your fingers, push/spread the mixture across the entire sheet. Starting at one end, begin to gently roll the lasagna sheets. Don't use too push pressure, they should just be loosely wrapped and it's ok if filling comes out. Just push it back in. Place the lasagna roll seam side down in the prepared baking sheet. Repeat with the other lasagna sheets.
- Once the lasagna sheets are ready for the oven, divide the remaining 1/4 cup of roasted red pepper mixture on the tops of the lasagna rolls and sprinkle more mozzarella cheese on top, if desired.
- Bake uncovered for 25-30 minutes or until mixture is bubbly, warmed through, and cheese has melted.
Nutrition Facts : ServingSize 1 Serving, Calories 533 kcal, Carbohydrate 58 g, Protein 31 g, Fat 21 g, Fiber 3 g, Sugar 5 g
ROASTED RED PEPPER & CHICKEN LASAGNA
One bite of this amazing lasagna and you'll feel like you're at a gourmet Italian restaurant. Basil, rosemary, thyme, and balsamic vinegar all work together to boost the mouthwatering flavours of this vegetable-packed dish.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 10
Number Of Ingredients 26
Steps:
- Preheat oven to 350°F (175°C).
- Heat oil in a non-stick skillet over medium heat. Sauté onion, garlic and red pepper flakes for a few minutes. Add the ground chicken. Use the back of a wooden spoon to break up the ground chicken into smaller pieces as it cooks. Sauté for about five minutes.
- Puree the canned diced tomatoes. Add to pot along with the tomato paste, tomato sauce, mushrooms, water, spinach and balsamic vinegar. Season with parsley, black pepper and pesto. Cover and bring to a boil. Simmer 30 minutes on low.
- In a food processor, combine the eggs, cottage cheese, rosemary, thyme and nutmeg and process until smooth.
- Grate the mozzarella cheese and set aside.
- To assemble, spoon 1 ½ cups (375 mL) of the meat mixture onto the bottom of an oiled baking pan or slow cooker. Top with 5-6 noodles, breaking to fit and overlapping as necessary. Top noodles with 1 ½ cups (375 mL) of the cottage cheese mixture and 1 Tbsp (30 mL) Romano cheese, then a layer of red peppers and basil leaves. Save half the peppers and basil leaves for the next layer. Repeat with another layer of sauce, noodles and cottage cheese mixture ending with roasted red peppers and basil leaves and until all the ingredients are used. Finish with grated mozzarella cheese and any remaining Romano. Sprinkle with dried basil. Bake in preheated oven for 60 minutes or until noodles are tender and the top is slightly browned.
Nutrition Facts :
ROASTED RED PEPPER LASAGNA
'A friend gave me this recipe, and it quickly became a family favorite,' says Deborah Johnson of Cody, Wyoming. 'It's rich and creamy, and the roasted red peppers give it such a wonderful flavor.'
Provided by Allrecipes Member
Time 1h35m
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 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. x 2-in. 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 F for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 35.8 g, Cholesterol 22.7 mg, Fat 10.4 g, Fiber 3.8 g, Protein 11.9 g, SaturatedFat 5.3 g, Sodium 439.9 mg, Sugar 6.5 g
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THREE CHEESE LASAGNA RECIPE WITH RED PEPPERS ... - FOOD …
From foodandwine.com
Category LasagnaTotal Time 1 hr 10 mins
- Preheat oven to 475°F with racks in middle and lower third positions. Cook oil and garlic in a small saucepan over medium, undisturbed, until garlic begins to sizzle, 5 to 6 minutes. Remove from heat. Discard garlic.
- Using tongs, toss together bell peppers, 1/4 cup of the garlic oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper on a baking sheet lined with parchment paper; spread in an even layer. Toss together mushrooms, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and remaining 1/4 cup garlic oil on a separate baking sheet lined with parchment paper; spread in an even layer. Roast bell peppers and mushrooms in preheated oven until tender, about 22 minutes, rotating baking sheets between top and bottom racks halfway through cook time. Remove from oven; reduce oven temperature to 400°F.
- While vegetables roast, whisk together ricotta, egg, parsley, 1 cup of the Parmesan, and remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper in a medium bowl until smooth.
- Spread 1/2 cup of the marinara sauce in bottom of a 13- x 9-inch glass or ceramic baking dish. Top with 3 lasagna noodles. Spread 2/3 cup ricotta mixture over noodles; top evenly with one third of the bell peppers and one third of the mushrooms. Top with 3/4 cup of the marinara. Starting with the 3 lasagna noodles, repeat layers twice.
ROASTED RED PEPPER AND PORTOBELLO MUSHROOM LASAGNA RECIPE ...
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SMOKY ROASTED PEPPER LASAGNE - MOB KITCHEN
From mobkitchen.co.uk
Cuisine Italian, SpanishTotal Time 2 hrsCategory Dinner Party, Meal-Prep, Comfort, Winter
- Cover your baking tray with a kitchen towel to allow the peppers to steam and cool, then peel off and discard the skins. Whizz your pepper flesh in a food processor along with your plum tomatoes until smooth.
ROASTED RED PEPPER & TOMATO SEAFOOD LASAGNA | FOODLAND
From foodland.ca
5/5 (1)Total Time 1 hr 30 minsServings 12Calories 310 per serving
- Heat oil in large skillet set over medium-heat. Cook seafood with garlic, salt and pepper about 5 min., or until just cooked through. Drain off and discard excess liquid in skillet. Stir basil into seafood; set aside.
- Meanwhile, preheat oven to 400°F (200°C). Place roasted red peppers and passata in food processor; pulse until almost smooth.
- Ladle ½ cup (125 mL) pepper-mixture into bottom of greased 13 x 9-in. (3- L) baking dish. Arrange 3 lasagna noodles over top. On top, spread 1 cup (250 mL) pepper-mixture, half the seafood mixture, ½ cup (125 mL) cherry tomatoes, 1/2 cup (125 mL) shredded cheese and dollop on half the ricotta. Repeat layers once more. Finish by topping with remaining noodles, remaining sauce, remaining cherry tomatoes and remaining shredded cheese. Cover baking dish with foil.
- Bake 30 min. Remove foil and bake additional 25 to 30 min. until noodles are tender, top is golden brown and filling is bubbling. Rest 10 min. before slicing.
RED PEPPER LASAGNA - LIFE CURRENTS - MAIN DISH COMFORT FOOD
From lifecurrentsblog.com
5/5 (3)Total Time 2 hrs 15 minsCategory Main CourseCalories 309 per serving
- Heat oil or butter in large saucepan over medium-high heat until hot. Add onion and ½ teaspoon salt and cook until the onion begins to brown, about 15 minutes. If the onion is cooking too quickly, add a little bit of water to slow the cooking. Add garlic and cook, stirring frequently, until lightly browned and fragrant, about 1 minute.
LASAGNA ROLLS WITH ROASTED RED PEPPER SAUCE - MYRECIPES
From myrecipes.com
4.5/5 (27)Calories 393 per servingServings 4
- To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper.
- Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.
ROASTED RED PEPPER LASAGNA RECIPE | MYRECIPES
From myrecipes.com
Servings 10Calories 248 per serving
- Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool; peel and discard skins. Coarsely chop peppers.
- Position knife blade in food processor bowl; add chopped pepper, tomatoes, basil, and next 4 ingredients. Process until smooth, scraping sides of processor bowl once. Combine pepper mixture, tomato sauce, and 2 tablespoons water; stir well. Set aside.
- Beat cream cheese at medium speed of an electric mixer until creamy. Add ricotta cheese, sour cream, egg substitute, Parmesan cheese, and oregano, beating until smooth. Set aside.
ROASTED RED PEPPER LASAGNA - CRAVINGS OF A LUNATIC
From cravingsofalunatic.com
5/5 (1)Total Time 1 hrCategory DinnerCalories 653 per serving
- Lay two layers of noodles on the bottom. (some people do one but we like ours with more noodles and cheese, and less sauce).
MUSHROOM LASAGNA WITH ROASTED RED PEPPER ... - ROBUST RECIPES
From robustrecipes.com
Cuisine VegetarianEstimated Reading Time 8 minsCategory EntreeTotal Time 1 hr 40 mins
- Heat a large nonstick pan over medium heat, melt 1 tablespoon of the butter. Add some of the sliced mushrooms, being sure not to overcrowd the pan. Saute until the mushrooms are tender and reduced (about 5 to 8 minutes – remove the mushrooms once they’re cooked to a plate to cool. Add another tablespoon of butter and work through another batch of mushrooms until all of the mushrooms have been cooked – allow all of them to cool slightly on a plate. NOTE : to make the cooking process a little faster you can use two nonstick pans at the same time..
- Once the mushrooms are done cooking turn the heat to low and add the spinach to the hot pan. Pop a lid on the pan and allow the spinach to wilt, about 5 minutes, stirring occasionally. The spinach should still be bright green (see photo in post). Remove the spinach and to a plate and allow it to cool.
- Drain the roasted red peppers, don’t rinse. Add the drained peppers to a blender along with the remaining ingredients. Blend on high until smooth. Taste and adjust seasonings as needed. YOU SHOULD’T NEED TO ADD ANY SALT, BECAUSE THE ROASTED PEPPERS ARE ALREADY SALTY. The consistency of the sauce should be runny, but it should still stick to a spoon. You should have 6 1/2 to 7 cups, add more broth if you need more sauce – the amount of sauce you have is very important to cook the no boil noodles..
ROASTED RED PEPPER & TOMATO SEAFOOD LASAGNA - SOBEYS INC.
From sobeys.com
5/5 (1)Total Time 1 hr 30 minsServings 12Calories 310 per serving
- Heat oil in large skillet set over medium-heat. Cook seafood with garlic, salt and pepper about 5 min., or until just cooked through. Drain off and discard excess liquid in skillet. Stir basil into seafood; set aside.
- Meanwhile, preheat oven to 400°F (200°C). Place roasted red peppers and passata in food processor; pulse until almost smooth.
- Ladle ½ cup (125 mL) pepper-mixture into bottom of greased 13 x 9-in. (3- L) baking dish. Arrange 3 lasagna noodles over top. On top, spread 1 cup (250 mL) pepper-mixture, half the seafood mixture, ½ cup (125 mL) cherry tomatoes, 1/2 cup (125 mL) shredded cheese and dollop on half the ricotta. Repeat layers once more. Finish by topping with remaining noodles, remaining sauce, remaining cherry tomatoes and remaining shredded cheese. Cover baking dish with foil.
- Bake 30 min. Remove foil and bake additional 25 to 30 min. until noodles are tender, top is golden brown and filling is bubbling. Rest 10 min. before slicing.
EASY SWEET PEPPER LASAGNA RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 1 hr 30 mins
- Cook lasagna noodles until al dente according to package instructions. Rinse under cold water until cool. Lay the cooked pasta flat and set aside.
- Heat a skillet over medium high heat. Add 1 tablespoon of olive oil and then add the sweet peppers. Cook for 3 to 5 minutes or until tender. Set aside.
- In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Set aside.
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