You are here

Red And Green Roasted Pepper Lasagne

Diet.Chef's picture
Ingredients
  Red bell peppers 1 Pound (3 Medium Pieces)
  Green bell peppers 1 Pound (3 Medium Pieces)
  Olive oil 1 Teaspoon
  Onion 4 Ounce, chopped (1 Medium)
  Garlic 2 Clove (10 gm), minced or crushed through press
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Italian tomatoes with their juice 16 Ounce, peeled (1 Can)
  Tomato paste 2 Tablespoon
  Dried basil 1 Teaspoon, crumbled
  Dried oregano 1 Teaspoon, crumbled
  Whole fennel seeds 1⁄2 Teaspoon
  Dried rosemary 1⁄2 Teaspoon, crumbled
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Milk 1 1⁄4 Cup (20 tbs)
  All purpose flour 3 Tablespoon
  Freshly grated nutmeg 1⁄4 Teaspoon
  Freshly grated parmesan 2 Ounce (1/2 Cup)
  Curly edged noodles 5 Ounce (6 Pieces)
Directions

1. Roast the red and green bell peppers directly over a gas flame or under the broiler as close to the heat as possible, turning until charred all over. Place in a plastic bag, twisting the top to enclose, and let steam for about 5 minutes in the refrigerator. Working over a colander, peel the peppers by rubbing the skins gently under warm running water. Remove the cores and seeds; cut the peppers into 1 1/2- to 2-inch pieces. Keep the red and green peppers separated and reserve.
2. Pour the oil into a heavy medium nonreactive saucepan. Add the onion and saute over moderate heat until softened, 3 to 5 minutes. Add half of the garlic and cook for 30 seconds longer. Stir in the wine, tomatoes and their juice, tomato paste, basil, oregano, fennel seeds, rosemary, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Break up the tomatoes with a spoon. Bring the sauce to a boil over moderate heat, stirring frequently. Reduce the heat and simmer, stirring occasionally, until thick and reduced to 1 1/2 cups, 20 to 30 minutes. (The recipe may be prepared several hours ahead to this point.)
3. Adjust a shelf to the upper third of the oven and preheat to 400°. Pour the milk into a heavy medium saucepan. Place a sieve over the pan and gently add all of the flour to the sieve but do not sift it through. Lightly tap once, so just a film of flour sifts through; whisk it into the milk and then tap again. Repeat until all of the flour has been whisked in and the mixture is smooth. Add the remaining garlic, the nutmeg and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, whisking constantly, over moderate heat. Reduce the heat and simmer, stirring, for 2 to 3 minutes. Remove from the heat and stir in 6 tablespoons of the Parmesan cheese.
4. Bring a large pot of lightly salted water to a boil. Add the lasagne noodles and boil, stirring gently once in awhile, until tender but firm to the bite, about 8 minutes. Drain; hold the noodles in a bowl of cold water for up to 10 minutes. Drain and pat dry on paper towels before assembling the lasagne.
5. Spread 1/4 cup of the tomato sauce in an 8-inch square baking pan. Trim 2 lasagne noodles to fit the pan and use the 2 trimmed pieces to complete the layer. Spoon 1/4 cup of tomato sauce and 3 to 4 tablespoons of the Parmesan sauce over the noodles. Arrange all of the red pepper pieces over the sauce. Spread with 1/4 cup more tomato sauce and 3 to 4 tablespoons of the Parmesan sauce.
6. Trim 2 more lasagne noodles as before and arrange to make another layer. Repeat the layering with the sauces, this time using the green peppers. Trim the remaining 2 noodles as before and arrange to make the top layer. Spread with the remaining tomato sauce and Parmesan sauce. Sprinkle with the remaining 2 tablespoons Parmesan. Bake, uncovered, for about 30 minutes, until browned and bubbly. Let stand for 15 minutes. Cut the lasagne into 4 equal squares and serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Vegetable

Rate It

Your rating: None
4.28
Average: 4.3 (20 votes)