Roasted Red Pepper And Portabella Lasagna Recipes

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ROASTED RED PEPPER AND PORTABELLA LASAGNA



Roasted Red Pepper and Portabella Lasagna image

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

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

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



Roasted Portobello and Prosciutto Lasagna image

Categories     Milk/Cream     Mushroom     Pasta     Pork     Bake     Parmesan     Fall     Swiss Cheese     Prosciutto     Potluck     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 20

Filling
3 tablespoons plus 2 teaspoons olive oil
2 1/2 pounds (about 10) portobello mushrooms, stems trimmed
1 cup chopped prosciutto (about 6 ounces)
2/3 cup chopped shallots (about 2 large)
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Sauce
4 cups whole milk
1 14-ounce can low-salt chicken broth
1 bay leaf
1/2 cup (1 stick) butter
2/3 cup all purpose flour
2 cups (about 8 ounces) shredded Gruyère cheese
1/3 cup grated Parmesan cheese
1/8 teaspoon ground nutmeg
Lasagna
1 pound lasagna noodles
1/2 cup grated Parmesan cheese
2 tablespoons butter, cut into 1/2-inch pieces

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



Roasted Red Pepper Lasagna image

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

spinach lasagna noodles (about 14 regular or 23 ruffled)
1 (10 ounce) package fresh spinach, trimmed and washed
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, diced
3 cups sliced mushrooms
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
12 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper flakes
2 (19 ounce) cans tomatoes, chopped
1 (10 ounce) jar roasted red peppers
1/4 cup tomato paste
2 tablespoons white wine vinegar
1/4 cup butter
1/2 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper and nutmeg
1 cup shredded asiago cheese or 1 cup Fontina cheese
1/2 cup freshly grated parmesan cheese

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



Roasted Red Pepper Lasagna image

"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

4 medium sweet red peppers
9 lasagna noodles
4 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
2 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2-1/2 cups fat-free milk
1 cup shredded Parmesan cheese

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



Zucchini Red Pepper Lasagna image

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

1 carton (15 ounces) ricotta cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
2 large eggs
3 tablespoons prepared pesto
2 cups sliced zucchini
2 cups sliced baby portobello mushrooms
2 tablespoons canola oil
2 jars (one 24 ounces, one 14 ounces) meatless spaghetti sauce
9 no-cook lasagna noodles
1 jar (12 ounces) roasted sweet red peppers, drained and chopped

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

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