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 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
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
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.
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