***Warning This Is An Advanced Recipe And Takes 3 Hours To Prepare.***
Today we are making one of my favorite comfort foods vegetarian roasted red bell pepper lasagna. These are the ingredients that I will be using. We have placed photographs of the different stages if you are having problems following the directions or if you are a visual person like me.
Directions and ingredients for the Pasta Sauce:
This sauce recipe will make enough for about three trays of lasagna. I like to take the extra pasta sauce and can it. The sauce is great for other applications in which red sauce is required!
3 sprigs of time
6 marjoram leafs
8 big leaves of basil
1 big bunch of parsley
2 cloves of garlic minced
1/3 cup of Extra Virgin Olive Oil
½ medium red onion minced
2 cans Cento San Marzano Tomatoes
2-3 red bell pepper
Make sure all of your ingredients are cut before you place them on the stovetop. Pour the olive oil and garlic into the pan in which you are making the sauce. Then ad in time, marjoram and two bay leaves, and then add the minced red onion. Then place the herbs that you want into the sauce we are using basil that have been cut into strips, minced parsley, and one table-spoon Herb De Provence.
Now on the burner you cook the ingredients until the onion turns pink that’s when you will know that the peppers, onions and garlic are cooked to perfection. Then ad into the sauce pot the rest of the ingredients, (tomatoes and herbs to the sauce pan). Every 5 minutes make sure to go back and stir your sauce so that it does not burn or stick to the bottom of the pan. Once the sauce has been cooked down for at least a half an hour take the sauce off the burner. Let the sauce cool and then place into a blender.
Take two or three red bell peppers and take the cores/seeds out. Place the peppers on a baking tray that has been lined with olive oil. Cook the peppers at 350 degrees for about 30 minutes. This is what the Red Bell Peppers should look like when they have been taken out of the oven.
These are the ingredients that are the base for the pasta sauce.
Once you have cooked down the onions, garlic, bell peppers you may now add the canned tomatoes into the saucepot.
Now that you have cooked down the sauce for thirty minutes the next step is to let the sauce cool (15 minutes) before placing the sauce into a blender or food processor. Once you have blended the sauce you may begin assembling the lasagna.
We have chosen to use the best Italian pasta in this recipe made by Barilla.
1) layer of pasta
2) layer of sauce
3) layer of ricotta and buffalo mozzarella
You can now add one or two more layers depending on your taste. I personally added two layers total so it would fit in the baking tray. Once the final layer of cheese has been added you must top the cheese off with more pasta. The lasagna will be cooked for 45 minutes at 350 degrees. Once you have finished the lasagna the next step is to cover with tin foil for 15 minutes.
The photo below shows what a layer of pasta, sauce and cheese should look like.
One the lasagna has been cooking for 15 minutes take off the tin foil and add some shaved Parmesan cheese to the top layer of pasta. It will help create a think crust. Then set your timer for 30 minutes or until the cheese is golden brown.
This is the final product topped with some basil strips.
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