Red Pepper And Spinach Lasagna Recipes

RED PEPPER AND SPINACH LASAGNA

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.

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.

SPINACH-MUSHROOM LASAGNA WITH RED PEPPER MARINARA

Steps:

• Heat oven to 350ºF.
• Blend pasta sauce and peppers in blender until smooth. Combine egg, ricotta, 1-1/4 cups mozzarella, spinach, 1/4 cup Parmesan and nutmeg.
• Cook lasagna noodles as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in mushrooms; cook 10 min. or until tender and browned, stirring frequently.
• Spread 3/4 cup sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 each of the ricotta and mushroom mixtures, and 3/4 cup sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover with foil sprayed with cooking spray.
• Bake 1 hour or until heated through, uncovering after 45 min. Let stand 15 min. before cutting to serve.

LASAGNA WITH SPINACH AND PEPPERS

Steps:

• Preheat oven to 375°F. Lightly coat a 9x13-inch baking dish with spray oil and set aside.
• In a large skillet, heat oil over medium high heat.
• Add bell peppers and garlic and cook until tender and fragrant, about 3 minutes.
• Add spinach and cook until wilted, about 2 minutes.
• Stir in tomato sauce, basil, oregano, chile flakes, salt and pepper.
• Simmer for 5 minutes then remove from heat and set sauce aside.
• In a medium bowl, combine cottage cheese, 3/4 cup of the mozzarella, and Parmesan together.
• Ladle about 1 cup of the reserved sauce into bottom of prepared baking dish.
• Top with one layer of lasagna noodles. (The fresh noodles may have to be cut in order to fit properly into the pan).
• Spread one-third of the cottage cheese mixture over noodles.
• Evenly spread another cup of sauce over that.
• Repeat the process until all the noodles are used, ending with the last of the sauce.
• Sprinkle the remaining 1/4 cup mozzarella over the top.
• Cover tightly with foil and bake for 30 minutes.
• Uncover and continue to bake until cheese is browned and the lasagna is bubbly, about 10 minutes. Remove from the oven and rest for 10 minutes before serving.

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.

SPINACH, PEPPER AND EGGPLANT LASAGNA

Steps:

• Preheat oven to 350°F / 180°C.In a skillet, heat olive oil and cook garlic and mushrooms about 3 minutes. Add spinach and continue cooking for 2 minutes. Set aside.Cut peppers in two, remove seeds and ribs. Lay peppers cut-side down on an oiled baking sheet. Put peppers right under broiler and cook until their skin begins to swell and turn black. Put peppers in a bowl, cover and cool before peeling.Peel peppers and cut into strips. Set aside.In a bowl, mix cheeses together. Set aside.Spread béchamel sauce in the bottom of a baking dish, lay 3 sheets of lasagna over the sauce, cover with spinach-mushroom mixture, top with 1/3 of the béchamel sauce and sprinkle with cheese.Repeat with 3 more sheets of lasagna, cover with eggplant and peppers, top with 1/3 of béchamel sauce and sprinkle with cheese.Finish with last 3 sheets of lasagna. Cover pasta with remaining sauce and sprinkle with remaining cheese.Bake about 30 minutes. Brown a few minutes under broiler.

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.