Red Pepper Lasagna Recipes

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.

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.

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.

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.

Steps:

• Spray 5- to 6-quart slow cooker with cooking spray. Spread 3/4 cup of the tomato pasta sauce in bottom of slow cooker.
• In large bowl, mix bell peppers, onion and spinach; stir in remaining tomato pasta sauce and the tomato sauce.
• Layer 3 lasagna noodles, broken into pieces to fit, over sauce in slow cooker. Top with one-third of the Alfredo sauce (about 1/2 cup), spreading to cover noodles completely. Top with 5 of the cheese slices, overlapping if necessary. Top with one-third of the vegetable mixture (about 2 cups), spreading evenly. Repeat layers twice. Sprinkle Parmesan cheese over top.
• Cover; cook on Low heat setting 5 to 6 hours.