Best Red Pepper Lasagna Recipes

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ROASTED RED PEPPER LASAGNA



Roasted Red Pepper Lasagna image

"A friend gave me this recipe, and it quickly became a family favorite," says Deborah Johnson of Cody, Wyoming. "It's rich and creamy, and the roasted red peppers give it such a wonderful flavor."

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 9 pieces.

Number Of Ingredients 15

4 medium sweet red peppers
9 lasagna noodles
4 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
2 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2-1/2 cups fat-free milk
1 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 229 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 386mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

EASY ROASTED RED PEPPER AND MUSHROOM LASAGNA



Easy Roasted Red Pepper and Mushroom Lasagna image

Make and share this Easy Roasted Red Pepper and Mushroom Lasagna recipe from Food.com.

Provided by elastigirl

Categories     One Dish Meal

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 9

1 (9 ounce) package no-boil lasagna noodles
12 ounces roasted red peppers
8 ounces sliced button mushrooms
10 ounces frozen chopped spinach, thawed and drained
2 (26 ounce) cans spaghetti sauce (marinara and garlic-herb varieties are best)
16 ounces part-skim ricotta cheese
1/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese
1 large egg

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.

EGGPLANT LASAGNA WITH MARINATED RED PEPPER AND ARUGULA SALAD



Eggplant Lasagna with Marinated Red Pepper and Arugula Salad image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 6 to 8 servings

Number Of Ingredients 82

Canola oil, for frying
1/2 cup olive oil
2 Chinese eggplants, peeled and diced
3/4 cup diced white onion
1/2 cup diced carrot
1/4 cup sliced garlic
2 Fresno peppers, sliced
12 fresh basil leaves
1 ounce guanciale, chopped
2 teaspoons chopped fresh Italian parsley
Three 28-ounce cans plum tomatoes
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Canola oil, for frying
1/2 cup olive oil
2 Chinese eggplants, peeled and diced
3/4 cup diced white onion
1/2 cup diced carrot
1/4 cup sliced garlic
2 Fresno peppers, sliced
12 fresh basil leaves
1 ounce guanciale, chopped
2 teaspoons chopped fresh Italian parsley
Three 28-ounce cans plum tomatoes
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
4 cups day-old breadcrumbs
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley
2 teaspoons granulated garlic
2 teaspoons dried oregano
4 cups day-old breadcrumbs
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley
2 teaspoons granulated garlic
2 teaspoons dried oregano
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 large eggs
6 Chinese eggplants, peeled and cut into 1-inch slices
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
2 large eggs
6 Chinese eggplants, peeled and cut into 1-inch slices
1 cup shredded mozzarella
1/4 cup grated Parmesan
2 red bell peppers
2 yellow bell peppers
1/3 cup plus 1 tablespoon extra-virgin olive oil
4 cloves garlic, thinly sliced
2 oil-packed anchovies, minced
2 Calabrian chiles, seeds removed
1/2 cup red wine vinegar
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
2 cups arugula
6 stalks chives, halved
2 red bell peppers
2 yellow bell peppers
1/3 cup plus 1 tablespoon extra-virgin olive oil
4 cloves garlic, thinly sliced
2 oil-packed anchovies, minced
2 Calabrian chiles, seeds removed
1/2 cup red wine vinegar
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper
2 cups arugula
6 stalks chives, halved
4 thin rounds pancetta
Parmigiano-Reggiano, shaved
4 thin rounds pancetta
Parmigiano-Reggiano, shaved

Steps:

  • For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F.
  • Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter.
  • For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish.
  • For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated.
  • Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara.
  • Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving.
  • For the marinated peppers: Turn on the broiler.
  • Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips.
  • Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside.
  • To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes.
  • Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan.
  • For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F.
  • Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter.
  • For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish.
  • For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated.
  • Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara.
  • Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving.
  • For the marinated peppers: Turn on the broiler.
  • Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips.
  • Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside.
  • To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes.
  • Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan.

MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA WITH YOUR SAUCE



Mushroom, Sausage and Roasted Red Pepper Lasagna With Your Sauce image

I started making this when someone gave me a jar of roasted red pepper sauce from a gourmet deli, now I create my own. The flavor combination cannot be beat! If you regularly have containers of homemade marinara in your freezer then you'll love this. Great with a green salad and garlic vinaigrette like my Recipe #225142. Serve a big, bold red wine with this and you can't go wrong!

Provided by Penny Stettinius

Categories     One Dish Meal

Time P1DT12h45m

Yield 12 serving(s)

Number Of Ingredients 12

3 cups ricotta cheese
1 cup parmigiano-reggiano cheese, grated
1 egg
2 tablespoons extra virgin olive oil
2 lbs mild Italian sausage, casings removed
1 lb cremini mushroom, sliced 1/4 inch thin
1/3 cup flat-leaf Italian parsley, chopped
2 red peppers, roasted, peeled, seeded and chopped
2 quarts marinara sauce
1 lb lasagna noodle, cooked
4 cups mozzarella cheese, grated
salt and pepper

Steps:

  • Preheat the oven to 350 degrees.
  • In a bowl, stir together the ricotta, Parmi, egg, salt and pepper.
  • In a large saute pan over medium heat, warm the olive oil add the sausage and cook until lightly bowned, about 10 minutes.
  • Set the sausage on a paper towl to drain on the side.
  • Add the mushrooms to the hot pan and saute about 8 minutes, until golden brown.
  • Transfer the mushrooms to a bowl and add the sausage and parsley and mix with the red peppers and the marinara sauce.
  • Spread 1 cup of the Marinara sauce on the bottom of the lasagna pan.
  • Place 1/4 of the noodles on top of the sauce in a single layer.
  • Spread 1/3 of the ricotta mixture on top of the noodles.
  • Spread 1 cup of the mozzarella cheese over the ricotta mixture.
  • Repeat twice.
  • Finish with mozzarella.
  • You will have leftover Marinara sauce to serve at the table.
  • Cover and bake for 45 minutes.
  • Uncover and continue baking another 30 minutes, or until the lasagna is golden and bubbling.
  • Let stand for 15 minutes before serving.
  • Heat the remaining Marinara Sauce and serve as a topping.
  • .

Nutrition Facts : Calories 812.4, Fat 46.1, SaturatedFat 19.5, Cholesterol 126.4, Sodium 2126.9, Carbohydrate 56.4, Fiber 2.8, Sugar 18.2, Protein 42.2

RED PEPPER AND SPINACH LASAGNA



Red Pepper and Spinach Lasagna image

If you are looking for a vegetarian lasagna recipe, or simply want to update the Italian classic, try this easy pepper and spinach version. I can't tell you just how terrific this veggie lasagna is - tender pepper and fresh spinach smothered in oozing cheese.

Provided by English_Rose

Categories     Spinach

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

5 red peppers, thickly sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 garlic cloves, finely chopped
8 ounces fresh Baby Spinach
5 ounces fresh lasagna noodles, prepared according to packet instructions
10 ounces mozzarella cheese, thickly sliced
2 1/2 cups milk
1 bay leaf
2 ounces butter
1 1/2 ounces flour
1 teaspoon Dijon mustard
5 ounces parmesan cheese, grated

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.

Nutrition Facts : Calories 718.9, Fat 50.6, SaturatedFat 27.3, Cholesterol 139, Sodium 1205.2, Carbohydrate 30.1, Fiber 4.6, Sugar 7.6, Protein 38.9

ROASTED RED PEPPER LASAGNA



Roasted Red Pepper Lasagna image

This is an excellent vegetarian dish to serve to company...very flavorful and can be prepared the day ahead. Prep time includes cooking time for tomato sauce. Recipe adapted from Canadian Living Magazine.

Provided by MMers

Categories     Cheese

Time 3h50m

Yield 6 serving(s)

Number Of Ingredients 23

spinach lasagna noodles (about 14 regular or 23 ruffled)
1 (10 ounce) package fresh spinach, trimmed and washed
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
2 carrots, diced
3 cups sliced mushrooms
1 1/2 teaspoons dried oregano
1 teaspoon dried thyme
12 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper flakes
2 (19 ounce) cans tomatoes, chopped
1 (10 ounce) jar roasted red peppers
1/4 cup tomato paste
2 tablespoons white wine vinegar
1/4 cup butter
1/2 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper and nutmeg
1 cup shredded asiago cheese or 1 cup Fontina cheese
1/2 cup freshly grated parmesan cheese

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.

SLOW-COOKER RED PEPPER-SPINACH LASAGNA



Slow-Cooker Red Pepper-Spinach Lasagna image

Looking for a stress-free Italian entrée? Layered in a slow cooker, this meatless lasagna couldn't be simpler to prepare.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 5h30m

Yield 6

Number Of Ingredients 9

1 jar (26 to 28 oz) tomato pasta sauce
2 red bell peppers, chopped
1 medium onion, chopped (1/2 cup)
2 boxes (9 oz each) frozen chopped spinach, thawed, squeezed to drain
1 can (8 oz) Muir Glen™ organic tomato sauce
9 uncooked lasagna noodles
1 jar (16 oz) Alfredo pasta sauce
15 slices (1 oz each) provolone cheese
1/4 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 630, Carbohydrate 48 g, Cholesterol 95 mg, Fat 5 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1460 mg, Sugar 15 g, TransFat 1 g

ROASTED RED PEPPER AND CHICKEN LASAGNA



Roasted Red Pepper and Chicken Lasagna image

The sauce for this lasagna is stolen from Recipe #236876, except I nixed the salt due to dietary needs.

Provided by cookin from scratch

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts
4 red bell peppers
1 lb whole wheat lasagna noodles
1 tablespoon extra virgin olive oil
1 garlic clove, pressed
1 cup parmigiano-reggiano cheese, grated
1 cup 1% low-fat milk
1 cup plain low-fat yogurt
fresh ground pepper

Steps:

  • Roast red peppers (see Recipe #18589 for instructions).
  • Boil lasagna noodles according to package directions.
  • Steam chicken, cut into thin pieces.
  • Cook olive oil and garlic in a large skillet at medium heat for about 1 minute.
  • Add half the chicken chicken and 1/2 cup cheese and toss well.
  • Add milk, stir and raise to medium high heat for about 2 minutes.
  • To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl.
  • Turn off heat, return mixture to skillet and mix well.
  • In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles.
  • Top with remaining 1/2 cup of cheese.
  • Bake at 350 just until hot.

ZUCCHINI RED PEPPER LASAGNA



Zucchini Red Pepper Lasagna image

Pesto adds zip to this lasagna that's simply overflowing with vegetables and cheese. And with sliced portobello mushrooms in every bite, this hearty dish from our Test Kitchen is perfect for company. Just serve it with a side salad and dinner's done.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 10

1 carton (15 ounces) ricotta cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
2 large eggs
3 tablespoons prepared pesto
2 cups sliced zucchini
2 cups sliced baby portobello mushrooms
2 tablespoons canola oil
2 jars (one 24 ounces, one 14 ounces) meatless spaghetti sauce
9 no-cook lasagna noodles
1 jar (12 ounces) roasted sweet red peppers, drained and chopped

Steps:

  • In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, eggs and pesto; set aside. In a large skillet, saute zucchini and mushrooms in oil until tender; set aside., Spread 1 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles; spread 1 cup sauce to edges of noodles. Layer with half of the zucchini mixture, red peppers and cheese mixture. Top with three more noodles and another cup of sauce. Layer with remaining zucchini mixture, peppers, cheese mixture, noodles and sauce., Cover and bake at 375° for 45 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 241 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 651mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

SALMON LASAGNA WITH ROASTED RED PEPPER SAUCE



Salmon Lasagna With Roasted Red Pepper Sauce image

Make and share this Salmon Lasagna With Roasted Red Pepper Sauce recipe from Food.com.

Provided by Ms B.

Categories     One Dish Meal

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 11

12 ounces salmon (fresh or frozen cooked and broken up) or 1 (14 3/4 ounce) can salmon (drained and crumbled)
2 large red bell peppers
1/3 cup pesto sauce
9 lasagna noodles, dried
1/2 cup sour cream
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 egg, beaten
1 cup ricotta cheese
8 ounces cream cheese, softened

Steps:

  • For Roasted Red Peppers: Cut the red peppers in half, remove the seeds, stem and membranes.
  • Place cut size down on a foil-lined baking sheet.
  • Bake in preheated 425 degree oven for 20 to 25 minutes.
  • Remove from baking sheet.
  • Place (when still hot) red peppers into paper bag and seal tightly.
  • Let peppers steam in bag for 30 minutes.
  • Remove skins from pepper and cut peppers into strips.
  • Leave oven on but turn down to 375 degrees.
  • Cook dried lasagna noodles according to package direction.
  • Drain and rinse with cold water.
  • Drain again.
  • For the Roasted Red Pepper Sauce: Process or blend red peppers till nearly smooth.
  • Add sour cream, flour, salt& pepper.
  • Process or blend till combined and set aside.
  • For Cheese& Pesto Sauce: In medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
  • To Assemble Lasagna: Lightly grease a 2 quart rectangular dish (I found that an 11 x 7 dish worked great too).
  • Place 3 cooked lasagna noodles in bottom of baking dish.
  • Spread 1/3 of cheese/pesto mixture over noodles.
  • Repeat layers twice.
  • Spread roasted red pepper sauce over top layer.
  • Bake, uncovered at 375 degrees for 30 to 35 minutes.
  • Let stand at least 10 minutes before cutting and serving.

Nutrition Facts : Calories 351, Fat 19.5, SaturatedFat 11.2, Cholesterol 101.7, Sodium 229.4, Carbohydrate 24.7, Fiber 1.7, Sugar 2.4, Protein 19.2

ROASTED RED PEPPER & SPINACH LASAGNA



Roasted Red Pepper & Spinach Lasagna image

This meatless lasagna is really rich and full of flavor. The spinach is great with the combination of cheeses and the roasted red pepper gives a nice crunch. This is a great vegetarian entree. Easy to throw together and so tasty!

Provided by Leslie Bernardi

Categories     Casseroles

Number Of Ingredients 10

1 box lasagna noodles, cooked
2 can(s) pasta sauce (24 oz each)
16 oz bag(s) frozen spinach, thawed and water removed
1 jar(s) roasted red peppers, drained and chopped
1 pkg ricotta cheese (32 oz)
1 bag(s) mozzarella cheese (8 oz)
1/2 c chopped onion
1 Tbsp minced garlic
1/2 Tbsp Italian seasoning
1 c Parmesan cheese

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.

RED PEPPER BROCCOLI LASAGNA



Red Pepper Broccoli Lasagna image

This lasagna is composed of alternating layers of broccoli, ricotta cheese, Monterey Jack cheese, and a creamy roasted red pepper sauce.

Provided by Cindy Pearl Valley

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 1h5m

Yield 8

Number Of Ingredients 18

2 bunches broccoli, cut into florets
cooking spray
12 lasagna noodles
1 (15 ounce) container ricotta cheese
1 egg, slightly beaten
¼ cup grated Parmesan cheese
2 tablespoons snipped fresh parsley
1 (12 ounce) jar roasted sweet red peppers, drained and sliced
¼ cup butter
¼ cup all-purpose flour
2 cloves garlic, minced
3 cups milk
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon ground black pepper
1 cooked sausage, sliced
2 cups shredded Monterey Jack cheese
3 tablespoons grated Parmesan cheese

Steps:

  • Place a steamer basket into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and and reduce heat to medium-low. Steam until tender but still crisp, 4 to 5 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Coat a 3-quart baking pan with cooking spray.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
  • Stir ricotta cheese, egg, Parmesan cheese, and parsley together in a bowl.
  • Puree red peppers in a blender until almost smooth.
  • Melt butter in a large skillet over medium heat. Add flour and garlic; cook and stir until thickened, about 1 minute. Stir milk and pureed peppers in gradually; cook and stir until sauce is thick and bubbly, 7 to 10 minutes. Add salt, basil, and pepper.
  • Spread 3/4 cup of the sauce into the bottom of the prepared baking pan. Arrange 3 noodles on top, 1/4 of the ricotta mixture, 1/4 of sausage slices, 1/4 of the broccoli, and 1/4 cup Monterey cheese. Repeat layering 3 more times with the remaining noodles, ricotta mixture, sausage slices, broccoli, and Monterey cheese. Pour the rest of the sauce of top. Cover pan with aluminum foil.
  • Bake in the preheated oven until heated through and lightly browned, about 20 minutes. Uncover pan and sprinkle the remaining 1/2 cup Monterey cheese and Parmesan cheese over the lasagna. Continue baking until top is bubbling, about 10 minutes more.

Nutrition Facts : Calories 494 calories, Carbohydrate 44.3 g, Cholesterol 92.5 mg, Fat 24.2 g, Fiber 3.6 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 710.7 mg, Sugar 8.4 g

MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA



MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA image

Categories     Mushroom     Bake     Dinner

Yield 12

Number Of Ingredients 13

3 cups ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
1 egg
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbs. extra-virgin olive oil
2 lb. mild Italian sausage, casings removed
1 lb. cremini mushrooms, sliced 1/4 inch thick
1/3 cup chopped fresh flat-leaf parsley
2 jars (each 26 oz.) Williams-Sonoma Roasted
Red Pepper Pasta Sauce
1 lb. lasagna noodles, cooked until just tender
4 cups grated mozzarella cheese

Steps:

  • Preheat an oven to 350°F. In a bowl, stir together the ricotta cheese, Parmigiano-Reggiano cheese, egg, salt and pepper. Cover and refrigerate until ready to use. In a large sauté pan over medium heat, warm the olive oil. Add the sausage and cook, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a colander set over a bowl and let drain, then transfer the sausage to a clean bowl. Add the mushrooms to the sauté pan, increase the heat to medium-high and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer the mushrooms to the bowl with the sausage, add the parsley and stir to combine. Spread 1 cup of the pasta sauce on the bottom of a large baking dish. To start the layering process, cover the sauce with one-fourth of the lasagna noodles in a single layer. Spread one-third of the ricotta mixture over the noodles. Spread 1 cup of the mozzarella cheese over the ricotta mixture. Pour 1 cup of the sauce over the mozzarella. Sprinkle one-third of the sausage mixture over the sauce. Repeat the layering twice, finishing with a layer of sauce. Then top with a final layer of noodles and 1 cup of the sauce. Sprinkle with the remaining mozzarella. Cover and bake for 40 minutes. Uncover and bake until the lasagna is golden and bubbling, about 30 minutes more. Let stand for 10 minutes before serving. Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl and pass at the table. Serves 12.

LASAGNA ROLLS WITH ROASTED RED PEPPER SAUCE



Lasagna Rolls With Roasted Red Pepper Sauce image

This was in Cooking Light magazine. I haven't made this one yet but it sounds like a very interesting tasty veggie dinner.

Provided by smiles4u

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

8 uncooked lasagna noodles
4 teaspoons olive oil
1/2 cup finely chopped onion
1 (8 ounce) package presliced mushrooms
1 (6 ounce) package fresh Baby Spinach
3 garlic cloves
1/2 cup shredded mozzarella cheese
1/2 cup part-skim ricotta cheese
1/4 cup minced fresh basil leaf, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (7 ounce) bottle roasted red peppers, undrained
1/8 teaspoon crushed red pepper flakes

Steps:

  • To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain.
  • Heat oil in nonstick skillet over medium-high heat. Add onion, mushrooms, spinach and 3 garlic cloves, sate 5 minutes or until onion and mushrooms are tender.
  • Remove from heat and stir in cheeses, 2 Tbs basil, 1/2 tsp salt and 1/4 tsp crushed red pepper.
  • To prepare sauce, place vinegar and reminaing ingredients in a blender, process until smooth.
  • Place cooked noodles on a flat surface, spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly roll fashion.
  • Place the rolls seam sides down in a shallow 2 quart microwave-safe dish.
  • Pour 1/4 cup sauce over each roll and cover with heavy duty plastic wrap.
  • Microwave on HIGH 5 minutes or until thoroughly heated.
  • Sprinkle with 2 Tbs basil.

CHICKEN AND ROASTED RED BELL PEPPER LASAGNA



Chicken and Roasted Red Bell Pepper Lasagna image

Make and share this Chicken and Roasted Red Bell Pepper Lasagna recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 (12 ounce) jar roasted red bell peppers, drained
1 (16 ounce) jar prepared alfredo sauce
3 ounces freshly grated parmesan cheese
1/2 teaspoon red pepper flakes
4 cups finely chopped cooked chicken
2 (8 ounce) containers chive and onion cream cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 teaspoon garlic salt
black pepper, to taste
9 no-boil lasagna noodles
2 cups shredded italian three-cheese blend

Steps:

  • Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
  • Preheat oven to 350°F.
  • Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
  • Layer a lightly greased 11x7 inch baking pan with one-third of the Red Bell Pepper sauce, 3 noodles, one-third chicken mixture, and one-third cheese. Repeat layers twice. Place baking dish on a baking sheet.
  • Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.

Nutrition Facts : Calories 383, Fat 27.9, SaturatedFat 15.7, Cholesterol 124.2, Sodium 410, Carbohydrate 6.1, Fiber 2, Sugar 2.3, Protein 27.7

ROASTED RED PEPPER AND PORTABELLA LASAGNA



Roasted Red Pepper and Portabella Lasagna image

This recipe is from the LCBO magazine. It is free and can be obtained in any Liqour store in Ontario.

Provided by maryL in Canada

Categories     One Dish Meal

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
5 garlic cloves (minced)
2 carrots, diced
2 stalks celery, diced
1 large onion, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon hot pepper flakes
2 (28 ounce) cans diced tomatoes
1/2 cup tomato paste
salt and pepper
1 lb portabella mushroom (about 6 large)
2 tablespoons olive oil
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
2 cups roasted red peppers (buy mine at the deli)
1 (360 g) package fresh lasagna noodles
3 cups of shredded provolone cheese or 3 cups caciocavallo cheese
2 eggs
1 (475 g) container ricotta cheese
1/4 cup fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Saute garlic, carrots, celery, onion, basil, oregano and hot pepper flakes for about 8 minutes or until very soft.
  • Add tomatoes and tomato paste and bring to boil.
  • Reduce heat and simmer stirring often for about 30 minutes.
  • Cool and puree in blender or food processor til smooth.
  • Cool completely.
  • Preheat oven to 450 degrees.
  • Slice mushroom caps to 1/2" thickness and toss with oil and vinegar.
  • Roast in a single layer about 10 minutes and let cool.
  • Pat roasted red peppers with paper towel and set aside.
  • For the cheese filling, whisk eggs, add the ricotta, basil, salt and pepper and blend.
  • Grease a 9"x13" baking dish.
  • Spread 1 cup sauce in bottom of pan.
  • Put layer of noodles on sauce.
  • Add another layer of sauce.
  • Add a layer of half the mushrooms and half the red peppers.
  • Sprinkle about 1/3 of the cheese on next.
  • Add another layer of noodles and spread ricotta chees mixture on top.
  • Add another layer of noodles and spread sauce over.
  • Put the rest of the mushrooms and red peppers for next layer.
  • Top with remaining noodles and top with remaining shredded cheese.
  • Cover with plastic wrap and refrigerate for about 1 hour.
  • To bake, cover dish with greased foil and bake at 375 degrees for about 45 minutes.
  • Uncover and bake for about 15 minutes longer.
  • Let stand for about 10 minutes before cutting.

LOBSTER LASAGNA WITH A RED PEPPER COULIS AND MINT-PESTO SAUCE



Lobster Lasagna with a Red Pepper Coulis and Mint-Pesto Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 25

3 cloves garlic, minced
1 shallot, minced
2 tablespoons unsalted butter
2 cups seafood stock
16 ounces fresh lobster meat, steamed
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
10 to 12 lasagna noodles
Olive oil, for frying noodle ribbons
Red pepper coulis, recipe follows
Mint-Pesto sauce, recipe follows
2 red bell peppers
2 shallots, coarsely chopped
2 cloves garlic, coarsely chopped
2 to 3 plum tomatoes
8 ounces seafood stock
1/2 cup extra-virgin olive oil
Kosher salt
1/4 cup walnuts
1 bunch cilantro leaves
3 cloves garlic, peeled
1 bunch fresh mint leaves
1 shallot, coarsely chopped
1/2 cup extra-virgin olive oil
Salt and pepper

Steps:

  • In a large pot, bring just enough water to cover the pasta to a boil.
  • In a large skillet, combine the garlic, shallot, butter and seafood stock. Saute over medium-high heat until garlic and shallot have softened, about 5 minutes. Add the lobster meat, reduce heat to medium, and cook until the lobster meat is heated through and the stock mixture reduces slightly. Season with salt and pepper. Keep warm over low heat.
  • Salt the boiling water and cook the noodles according to package directions. Once the noodles are tender, drain them into a colander, and then flatten them on a cutting board. Cut the ribbon edges off of the noodles and set aside.
  • Toss the flattened noodles with the red pepper coulis, coating them well.
  • In a small skillet, heat the olive oil over high heat and add the ribbon edges of the noodles to the oil. Fry the ribbons until they are browned and crispy, and then remove them to a paper towel-lined plate to drain.
  • Roast the red peppers directly over a gas flame on high heat, turning the pepper with tongs, until the skin is completely blackened. Place the peppers in a large sealed plastic bag, and allow the peppers to steam for 5 to 10 minutes so that the skin can be easily peeled off.
  • After peeling the skin, coarsely chop the pepper, removing the seeds and the inner membranes. In the work bowl of a food processor, pulse the shallots and garlic until they are finely minced. Add the tomatoes and seafood stock to the bowl, and then slowly drizzle the olive oil through the feeding tube of the processor while pureeing. Continue adding olive oil until the coulis achieves the desired consistency, not too runny. Season, to taste, with salt.
  • In a medium-sized saute pan, toast the walnuts over medium heat until fragrant, approximately 5 minutes. Remove the walnuts from the pan, let cool for a few minutes, and place in the bowl of a food processor. Add the remaining ingredients to the bowl and blend them together until the puree becomes a smooth, thick paste. Season with salt and pepper, to taste. Serve as a side sauce for the lobster.

RED PEPPER LASAGNA



RED PEPPER LASAGNA image

Categories     Pasta     Pepper     Bake

Yield 8 servings

Number Of Ingredients 14

4 medium red sweet peppers
1 tbl. olive oil
1 28oz. can crushed tomatoes
1/2 cup snipped fresh basil
4 cloves garlic, minced
1 tsp. salt
3/4 tsp. ground bl. pepper
8 ounces sweet or hot italian sausage, browned and drained (optional)
1/3 cup butter
3 cups milk
1/3 cup all-purpose flour
1/2 tsp. ground nutmeg
12 no-boil dried lasagna noodles
5 oz. parmesan cheese finley shredded

Steps:

  • 1. Preheat oven to 425 F. For red pepper sauce, cut peppers in half; remove stems, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Bake for 25min. Wrap peppers in foil; let stand 20min. Peel skins from peppers. Cut peppers into thin strips. 2.In a large saucepan, cook sweet peppers in hot oil over medium heat for 1 min. Stir in undrained tomatoes, the basil, garlic 1/2 tsp. of the salt, and the black pepper. Bring to boiling;reduce heat. Simmer, uncoverd, for 20 min., stirring often. Set aside to cool. If desired, stir in cooked sausage. 3. For Bechamel sauce, in a medium saucepan,melt butter over medium heat. Stir in the remaining 1/2 tsp. salt, the flour, and nutmeg until smooth. Add milk all at once. Cook and stir until thickened and bubbly. Set aside to cool. 4. Preheat oven 350 bake. Grease bottom of a 3-quart rectangular baking dish. Cover bottom with 3 uncooked noodles. Spread about 1 cup of the red pepper sauce over the pasta. Top with 3/4 cup of the bachamel sauce, spreading evenly; sprinkle with 1/4 cup of the parmesan cheese. Repeat layering 3 more times. Be sure top layer of noodles is covered with sauce. Sprinkle with the remaining 1/4 cup of parmesan. 5. Bake, uncovered, for 35 min. or until bubbly and light brown on top. Let stand for 20 min. before serving

SPINACH-MUSHROOM LASAGNA WITH RED PEPPER MARINARA



Spinach-Mushroom Lasagna with Red Pepper Marinara image

Made with a red pepper marinara sauce and layered with spinach, fresh mushrooms and cheese, this is the perfect lasagna to feed a hungry crowd.

Provided by My Food and Family

Categories     Lasagna Recipes

Time 1h30m

Yield 12 servings

Number Of Ingredients 12

1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 large red peppers, roasted, seeded and peeled
1 egg, beaten
2-1/2 cups POLLY-O Original Ricotta Cheese
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 pkg. (16 oz.) frozen chopped spinach, thawed, squeezed dry
1/2 cup KRAFT Grated Parmesan Cheese, divided
1/2 tsp. ground nutmeg
12 lasagna noodles, uncooked
2 tsp. olive oil
1 large sweet onion, chopped
1 lb. sliced fresh mushrooms

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.

Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g

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