Three Cheese Roasted Red Pepper Lasagna
By: vittlesandbits
Published: Saturday, November 6, 2010 - 9:29am

Ingredients




1 cup roasted red peppers
15 - oz. can tomato sauce
10 fresh basil leaves
1/2 teaspoon onion powder
1 teaspoon minced garlic
freshly ground black pepper, to taste
1 cup ricotta cheese
1 cup grated mozzarella, divided
8 no-boil lasagna noodles
8 slices provolone cheese
4 tablespoons freshly shredded parmesan cheese

Preparation

1 Preheat oven to 350 degrees.  In blender or food processor, pulse red peppers, sauce, basil leaves, onion powder, garlic & black pepper briefly until red peppers are pureed & leaves are chopped throughout sauce.  Set aside. 2 In small bowl, combine ricotta and 1/2 C. mozzarella (reserve other 1/2 cup). 3 Lightly grease a 2-quart square baking dish with non-stick spray, and pour 1/2 C. of the red pepper sauce on the bottom of dish.  Top with two of the noodles, side by side, so bottom of pan is covered.  Then layer ingredients as follows: 4 Spread half the ricotta mixture over the noodles 5 Top with 2 T. parmesan cheese 6 Pour 1 C. red pepper sauce on top 7 Place 4 slices provolone 8 Place two more noodles on top 9 Remaining half of ricotta mixture 10 Two more noodles 11 Slices provolone 12 Two more noodles 13 The rest of the red pepper sauce 14 Sprinkle with other 2 T. parmesan 15 Sprinkle with reserved 1/2 C. mozzarella 16 Cover dish tightly with foil and bake 45 minutes.  Remove foil and bake an additional 5 minutes.  Then remove from oven & let stand 15 minutes before serving.

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