***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 read 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 add 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. At this point you will need to boil the water for the pasta. The pasta will be cooked for seven minutes and then strained. The pasta needs to be half-cooked as we are going to be baking it in the oven.
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 ziti.
We have chosen to use the best Italian pasta in this recipe made by Barilla.
Take the pasta and place in a large mixing bowl. Put about 5 or 6 cups of tomato sauce onto the pasta and give the pasta a good stir. You do not want the pasta to be dry. If you think the pasta needs more sauce go ahead and add it. Now take the two types of cheese (Parmesan and Mozzarella) into the bowl with the pasta and the sauce. Make sure to mix them together and add more cheese if needed. Now take the mixture and pour it into a baking tray. You can top the mixture with bread crumbs if you would like. Now put the baking tray in the oven at 350 degrees for about 30 minutes or until the cheese has turned golden brown.
This is a photo of the mixture before it was put in the oven:
This is the final product topped with fresh basil.
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