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Home » Recipes » Roasted Red Pepper Lasagna
Courtesy of:
Canadian Living Cooks 
Episode:
Something New for Lasagna 
Host:
Daphna Rabinovich  
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Roasted Red Pepper Lasagna

Yield:  6


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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 1/2 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp hot pepper flakes
  • 2 x 10 oz can tomato, chopped
  • 1 x 313 ml jar roasted red pepper, drained, and, chopped
  • 1/4 cup tomato, paste
  • 2 tbsp white wine vinegar

Noodles And Spinach

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

Bechamel Sauce

  • 1/4 cup butter
  • 1/2 cup all purpose flour
  • 4 cup milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp nutmeg
  • 1 cup shredded asiago cheese
  • 1/2 cup freshly grated parmesan cheese
 
Directions:

Tomato Sauce

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In large wide saucepan, heat oil over medium heat; cook onion and garlic, stirring often, for 3 minutes.
  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.
  4. Stir in tomatoes, red peppers, tomato paste and vinegar; bring to boil.
  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.

Noodles And Spinach

  1. Meanwhile, in large pot of boiling salted water, cook noodles, in batches, for 8 minutes or just until tender.
  2. With tongs, transfer to dish of cold water.
  3. Drain; arrange in single layer between damp tea towels.
  4. Stir spinach into pasta water; cook for 1 minute.
  5. Drain in sieve, pressing out all liquid; chop coarsely.
  6. Set aside.

Bechamel Sauce

  1. In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 3 minutes.
  2. Gradually whisk in milk, salt, pepper and nutmeg.
  3. Cook, whisking often, for 10 to 15 minutes or until thickened.
  4. Whisk in half of the Asiago cheese and 1/3 cup (175 mL) of the Parmesan.

Preparation

  1. 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.
  2. Repeat layering.
  3. Spread with one-third of the béchamel sauce; top with layer of noodles.
  4. Scatter spinach on top; sprinkle with remaining Asiago.
  5. 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.
  6. Cover with foil.
  7. (Lasagna can be prepared to this point and refrigerated for up to 24 hours; add about 10 minutes to first baking time.)
  8. Bake on baking sheet for 30 minutes.
  9. Uncover and sprinkle with remaining Parmesan; bake for 30 minutes or until bubbly and golden.
  10. Let stand for 20 minutes.