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Roasted Red Pepper Lasagna

Roasted Red Pepper Lasagna
Cook Time
2h 10 min
Yields
6 servings

This bubbly, savoury lasagna is irresistible with its layers of roasted vegetables, tomato sauce and béchamel sauce.

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ingredients

Tomato Sauce

1
Tbsp olive oil
1
onion, chopped
4
cloves garlic, minced
2
carrot, peeled, and, diced
3
cup sliced mushroom
1 ½
tsp dried oregano
1
tsp dried thyme
½
tsp salt
¼
tsp pepper
¼
tsp hot pepper flakes
2 10
oz can tomato, chopped
1 313
mL jar roasted red pepper, drained, and, chopped
¼
cup tomato, paste
2
Tbsp white wine vinegar

Noodles And Spinach

8
oz flat spinach lasagna noodles, (about 12)
1 10
oz bag fresh spinach, trimmed

Bechamel Sauce

¼
cup butter
½
cup all purpose flour
4
cup milk
½
tsp salt
¼
tsp pepper
¼
tsp nutmeg
1
cup shredded asiago cheese
½
cup freshly grated parmesan cheese
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directions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In large wide saucepan, heat oil over medium heat; cook onion and garlic, stirring often, for 3 minutes.

Step 3

Add carrots, mushrooms, oregano, thyme, salt, pepper and hot pepper flakes; cook, stirring often, for about 8 minutes or until mushrooms are soft and liquid is evaporated.

Step 4

Stir in tomatoes, red peppers, tomato paste and vinegar; bring to boil.

Step 5

Reduce heat and boil gently; stirring often, for 1 hour or until reduced to 5 cups (1.25 L) and thick enough to mound on spoon.

Step 6

Meanwhile, in large pot of boiling salted water, cook noodles, in batches, for 8 minutes or just until tender.

Step 7

With tongs, transfer to dish of cold water.

Step 8

Drain; arrange in single layer between damp tea towels.

Step 9

Stir spinach into pasta water; cook for 1 minute.

Step 10

Drain in sieve, pressing out all liquid; chop coarsely.

Step 11

Set aside.

Step 12

In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 3 minutes.

Step 13

Gradually whisk in milk, salt, pepper and nutmeg.

Step 14

Cook, whisking often, for 10 to 15 minutes or until thickened.

Step 15

Whisk in half of the Asiago cheese and 1/3 cup (175 mL) of the Parmesan.

Step 16

Spread one-quarter of the tomato sauce in 11- x 7-inch (2 L) glass baking dish; top with layer of noodles, trimming to fit.

Step 17

Repeat layering.

Step 18

Spread with one-third of the béchamel sauce; top with layer of noodles.

Step 19

Scatter spinach on top; sprinkle with remaining Asiago.

Step 20

Top with layer of noodles, one-quarter of the tomato sauce, another layer of noodles and one third of the béchamel sauce; repeat final layering once.

Step 21

Cover with foil.

Step 22

(Lasagna can be prepared to this point and refrigerated for up to 24 hours; add about 10 minutes to first baking time.)

Step 23

Bake on baking sheet for 30 minutes.

Step 24

Uncover and sprinkle with remaining Parmesan; bake for 30 minutes or until bubbly and golden.

Step 25

Let stand for 20 minutes.

Rate Recipe

My rating for Roasted Red Pepper Lasagna
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