Roasted Red Pepper Spinach Lasagna Food

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.

ROASTED RED PEPPER & SPINACH SKILLET LASAGNA

Steps:

• Preheat the oven to 350. In a large pot of boiling salted water, cook the noodles, stirring a few times to prevent sticking, until very al dente, about 6 minutes. Drain.
• Preheat a large (12-inch) nonstick T-fal skillet over medium until the Thermo-Spot turns solid red. Add the oil, swirl to coat. Add the spinach, by the handful, tossing in between to wilt before adding the next addition, as necessary. Continue to cook, tossing, until spinach is wilted, about 5 minutes. Season with salt and pepper.
• Scrape spinach into a colander and let cool slightly. Wipe out skillet with paper towels and reserve. Using a towel, wring out as much moisture as possible from the spinach and then transfer into a medium bowl.
• In another medium bowl, stir together the ricotta and parmesan; season with salt and pepper.
• In the reserved skillet, spread ¾ cups of the marinara in the bottom of the skillet.
• Arrange a third of the noodles over the sauce, breaking the noodles up to fit if necessary. Spread 3/4 cups of the marinara over the noodles and scatter ⅓ of the roasted pepper on top. Dollop with half of the ricotta mixture and sprinkle with half of the spinach and ⅓ of the mozzarella. Repeat layering one time with another third of the noodles, 3/4 cups of the marinara, third of the roasted pepper, the remaining half of the ricotta mixture, the remaining half of the spinach and another third of the shredded mozzarella.
• Top lasagna with the remaining third of the noodles and spread with the remaining marinara. Scatter remaining roasted pepper and mozzarella over top. Cover with foil and bake for 30 minutes. Remove the foil and bake until cheese is melted and edges are golden and crispy, about 20 minutes more.
• Let sit 10 minutes before serving. Top with shaved Parmesan and basil.

ROASTED RED PEPPER & SPINACH LASAGNA

Steps:

• 1. Boil lasagna noodles. Set aside.
• 2. Thaw and drain spinach well.
• 3. Saute the chopped onion and minced garlic in a small skillet with a pat of butter. Add onion and garlic to the sauce. Simmer all on top of the stove in a saucepan. Add the Italian seasoning and I also add just a pinch of sugar to my sauce to cut some of the acidity of the tomatoes.
• 4. Spoon 2 Tbsp of pasta sauce on the bottom of a 9x13 casserole dish. Place 3 to 4 lasagna noodles side by side, touching over the 2 Tbsp sauce. Cover noodles with a thin layer of sauce. Sprinkle 1/3 of the spinach on the sauce, then 1/3 of the peppers. Top with 1/3 of the ricotta, mozzarella, and Parmesan cheeses. Repeat layers two more times ending with the cheeses.
• 5. Bake at 350 for about 40 minutes.

LASAGNA WITH SPINACH AND ROASTED ZUCCHINI

Steps:

• Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
• Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
• Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
• Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
• Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

SAUTEED SPINACH WITH ROASTED RED PEPPER

Steps:

• Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.
• Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

EASY ROASTED RED PEPPER AND MUSHROOM LASAGNA

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.

CHICKEN AND ROASTED RED BELL PEPPER LASAGNA

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.

ROASTED RED PEPPER LASAGNA

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.