Roasted Red Pepper Lasagna
Description: This Roasted Red Pepper Lasagna is an excellent vegetarian dish, perfect for serving to company. It boasts a medley of flavors and can be conveniently prepared a day in advance. The prep time includes the duration required for cooking the tomato sauce, and the recipe is adapted from Canadian Living Magazine.
- Cook Time: 1 hour
- Prep Time: 2 hours 50 minutes
- Total Time: 3 hours 50 minutes
- Recipe Category: Cheese π§
- Keywords: Vegetable, Weeknight, Oven, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| Fresh spinach | |
| 1 | Olive oil |
| 1 | Onion |
| 1 | Garlic |
| 4 | Carrots |
| 2 | Dried oregano |
| 3 | Dried thyme |
| 1 1/2 | Salt |
| 1 | Pepper |
| 12 | Tomatoes |
| 1/4 | Tomato paste |
| 1/4 | White wine vinegar |
| 2 | Butter |
| 1 | All-purpose flour |
| 1 | Milk |
| 1/2 | Nutmeg |
| 4 | Asiago cheese |
| 1/2 | Fontina cheese |
| 1/4 | Parmesan cheese |
Instructions:
-
Tomato Sauce:
- In a medium saucepan, heat olive oil over medium heat.
- Cook onion and garlic for about 3 minutes.
- Add the next 7 ingredients (up to, but not including, tomatoes) and cook for about 8 minutes or until the liquid has evaporated.
- Stir in tomatoes, peppers, paste, and vinegar.
- Heat to boiling, then reduce temperature and, stirring often, simmer for about 1 hour or until thick enough to mound on a wooden spoon.
-
-
Lasagna Noodles:
- In a 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.
-
Spinach:
- Stir spinach into hot water and cook for 1 minute.
- Drain and squeeze out liquid.
- Chop coarsely.
-
White Sauce:
- Melt butter in a medium saucepan, gradually whisk in flour, and over medium heat cook, stirring constantly, for about 3 minutes.
- Remove the 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.
-
Assembling:
- Spread 1/4 of the tomato sauce in a 9 by 11-inch baking dish.
- Top with a single layer of noodles, trimming to fit the 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 a 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 the first baking time).
-
Baking:
- Place the dish on a baking sheet and cook in a preheated 375Β°F (190Β°C) oven for 30 minutes.
- Remove from the oven and sprinkle with the remaining Parmesan cheese.
- Return to the oven and bake, uncovered, for another 30 minutes or until the cheese is golden.
- Let stand for 20 minutes before serving.
Enjoy this flavorful Roasted Red Pepper Lasagna with friends and family! π½οΈ
