ROASTED RED PEPPER AND PORTABELLA LASAGNA
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
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.
ROASTED PORTOBELLO AND PROSCIUTTO LASAGNA
Categories Milk/Cream Mushroom Pasta Pork Bake Parmesan Fall Swiss Cheese Prosciutto Potluck Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For filling:
- Preheat oven to 400°F. Brush rimmed baking sheet with 1 tablespoon olive oil. Toss mushrooms with 2 tablespoons olive oil in large bowl to coat. Arrange mushrooms, gill side up, in single layer on prepared baking sheet. Sprinkle with salt and pepper. Roast until tender, about 45 minutes. Cool. Cut mushrooms into 1/3-inch-thick slices.
- Meanwhile, heat remaining 2 teaspoons oil in medium nonstick skillet over medium heat. Add prosciutto; sauté until browned, about 3 minutes. Add shallots, rosemary, and thyme. Cook until shallots are tender, stirring frequently, about 5 minutes. (Mushrooms and prosciutto-shallot mixture can be made 1 day ahead. Cover separately and chill).
- For sauce:
- Bring milk, broth, and bay leaf to simmer in heavy large saucepan over medium heat. Remove from heat. Let stand 10 minutes; discard bay leaf.
- Melt butter in heavy medium saucepan over medium-low heat. Whisk in flour; stir 2 minutes. Whisk in hot milk mixture; bring to boil, whisking frequently. Reduce heat to low; simmer 5 minutes, stirring frequently. Remove from heat; stir in Gruyère, Parmesan, and nutmeg. Season to taste with salt and pepper.
- For lasagna:
- Cook noodles in large pot of boiling salted water until almost tender but slightly undercooked (noodles will finish cooking in oven). Drain and rinse with cold water. Drain again; pat dry.
- Butter 13x9x2-inch glass baking dish. Spread 1 cup sauce over bottom of prepared dish. Arrange 1/3 of noodles over sauce, overlapping to fit. Spread about 1 2/3 cups sauce over noodles. Arrange 1/2 of mushrooms over sauce. Scatter 1/2 of prosciutto mixture over mushrooms. Arrange 1/2 of remaining noodles over mushrooms, overlapping to fit. Spread 1 2/3 cups sauce over noodles. Arrange remaining mushrooms over sauce, sprinkle with remaining prosciutto, and top with remaining noodles. Spread remaining sauce over noodles, sprinkle Parmesan cheese over, and dot with butter. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Bake lasagna until top is golden brown and sauce is bubbling, about 45 minutes (about 1 hour if refrigerated). Let stand 20 to 30 minutes before serving.
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.
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
ZUCCHINI RED PEPPER LASAGNA
Pesto adds zip to this lasagna that's simply overflowing with vegetables and cheese. And with sliced portobello mushrooms in every bite, this hearty dish from our Test Kitchen is perfect for company. Just serve it with a side salad and dinner's done.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, eggs and pesto; set aside. In a large skillet, saute zucchini and mushrooms in oil until tender; set aside., Spread 1 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles; spread 1 cup sauce to edges of noodles. Layer with half of the zucchini mixture, red peppers and cheese mixture. Top with three more noodles and another cup of sauce. Layer with remaining zucchini mixture, peppers, cheese mixture, noodles and sauce., Cover and bake at 375° for 45 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 241 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
More about "roasted red pepper and portabella lasagna recipes"
ROASTED RED PEPPER AND PORTOBELLO MUSHROOM LASAGNA …
From cdkitchen.com
Servings 8Calories 412 per servingTotal Time 3 hrs
POLENTA LASAGNA WITH SMOKY RED PEPPER SAUCE! - FEASTING AT HOME
From feastingathome.com
CHEESY ROASTED RED PEPPER LASAGNA ROLL UPS - PAPPARDELLE'S PASTA
From pappardellespasta.com
CHEESY ROASTED RED PEPPER LASAGNA SKILLET RECIPE - HOME CHEF
From homechef.com
LASAGNA WITH LEEKS AND RED ROASTED PEPPERS RECIPE - CDKITCHEN
From cdkitchen.com
EASY SWEET BELL PEPPER LASAGNA - ADVENTURES IN COOKING
From adventuresincooking.com
ROASTED RED PEPPER & CHICKEN LASAGNA | CHICKEN.CA
From chicken.ca
MEXICAN LASAGNA WITH ROASTED RED PEPPER SALSA | EASY RECIPE
From spoonabilities.com
RECIPE - ROASTED RED PEPPER AND PORTOBELLO MUSHROOM …
RECIPE - ROASTED RED PEPPER AND PORTOBELLO MUSHROOM LASAGNA
From qa.lcbo.com
EASY SWEET PEPPER LASAGNA RECIPE - FOOD & WINE
From foodandwine.com
REALLY HOMEMADE LASAGNA WITH ROASTED RED PEPPERS AND RACLETTE …
From savourytrips.com
ROASTED RED PEPPER LASAGNA RECIPE PAIRED WITH ST CLAIR CABERNET …
From lescombeswinery.com
RITZY VEGETARIAN LASAGNA RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
FAMILY FAVORITE: ROASTED RED PEPPER LASAGNA - THE KITCHEN TOURIST
From thekitchentourist.com
RED PEPPER AND FRESH MOZZARELLA LASAGNA - LIFE CURRENTS
From lifecurrentsblog.com
THREE-CHEESE LASAGNA WITH ROASTED RED PEPPERS AND MUSHROOMS …
From foodandwine.com
ROASTED RED PEPPER AND PORTOBELLO MUSHROOM LASAGNA
From lcbo.com
ROASTED RED PEPPER LASAGNA - CRAVINGS OF A LUNATIC
From cravingsofalunatic.com
VEGETARIAN ROASTED RED PEPPER LASAGNA RECIPE 2010-03-03
From popsugar.com
20 EASY ROASTED RED PEPPER RECIPES - INSANELY GOOD
From insanely-goodrecipes.com
VEGETABLE LASAGNA WITH RED PEPPER SAUCE - BETTER HOMES
From bhg.com
ROASTED RED PEPPER LASAGNA RECIPE | MYRECIPES
From myrecipes.com
ROASTED RED PEPPER LASAGNA – THE MERCURY NEWS
From mercurynews.com
ROASTED RED PEPPER AND FETA LASAGNA - COOKS WELL WITH OTHERS
From cookswellwithothers.com
RED PEPPER LASAGNA - LIFE CURRENTS - MAIN DISH COMFORT FOOD
From lifecurrentsblog.com
MUSHROOM LASAGNA WITH ROASTED RED PEPPER SAUCE - ROBUST …
From robustrecipes.com
SPINACH AND ROASTED RED PEPPER LASAGNA | WILLIAMS SONOMA
From williams-sonoma.com
LASAGNA WITH RED PEPPER SAUCE - THERESCIPES.INFO
From therecipes.info
RED PEPPER AND FRESH MOZZARELLA LASAGNA | TASTY KITCHEN: A …
From tastykitchen.com
ROASTED RED PEPPER LASAGNA | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
ROASTED RED PEPPER LASAGNA W/ CREAMY ALFREDO SAUCE
From sugar-n-spicegals.com
ROASTED RED PEPPER AND PORTABELLA LASAGNA RECIPE - FOOD.COM
From pinterest.com
PLANT BASED ROASTED RED PEPPER MUSHROOM LASAGNA — CHEF BAI
From chefbai.kitchen
VEGETARIAN ROASTED RED PEPPER LASAGNA RECIPE - POPSUGAR FOOD
From popsugar.com
MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA
From everydayannie.com
SKILLET ROASTED PEPPER LASAGNA RECIPE | MYRECIPES
From myrecipes.com
MARY BERRY’S RED PEPPER, MUSHROOM & LEEK LASAGNE
From thehappyfoodie.co.uk
WARM PORTABELLA, ARTICHOKE AND ROASTED RED PEPPER SALAD
From jessfuel.com
CHEESY ROASTED RED PEPPER LASAGNA SKILLET RECIPE - HOME CHEF
From homechef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love