Roasted Red Pepper And Portabella Lasagna

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 1 saute garlic, carrots, celery, onion, basil, oregano and hot pepper flakes for about 8 minutes or until very soft.
• 2 add tomatoes and tomato paste and bring to boil.
• 3 reduce heat and simmer stirring often for about 30 minutes.
• 4 cool and puree in blender or food processor til smooth.
• 5 cool completely.
• 6 preheat oven to 450 degrees.
• 7 slice mushroom caps to 1/2" thickness and toss with oil and vinegar.
• 8 roast in a single layer about 10 minutes and let cool.
• 9 pat roasted red peppers with paper towel and set aside.
• 10 for the cheese filling, whisk eggs, add the ricotta, basil, salt and pepper and blend.
• 11 grease a 9"x13" baking dish.
• 12 spread 1 cup sauce in bottom of pan.
• 13 put layer of noodles on sauce.
• 14 add another layer of sauce.
• 15 add a layer of half the mushrooms and half the red peppers.
• 16 sprinkle about 1/3 of the cheese on next.
• 17 add another layer of noodles and spread ricotta chees mixture on top.
• 18 add another layer of noodles and spread sauce over.
• 19 put the rest of the mushrooms and red peppers for next layer.
• 20 top with remaining noodles and top with remaining shredded cheese.
• 21 cover with plastic wrap and refrigerate for about 1 hour.
• 22 to bake, cover dish with greased foil and bake at 375 degrees for about 45 minutes.
• 23 uncover and bake for about 15 minutes longer.
• 24 let stand for about 10 minutes before cutting.