I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!



Sunday, September 7, 2014

Roasted Sweet Pepper Lasagna

So once you've made your Roasted Sweet Peppers...

http://hotandcoldrunningmom.blogspot.com/2014/09/roasted-sweet-peppers.html


you can put this beauty together. (You CAN cheat and use store bought roasted peppers)

The ingredients you'll need are:

4 medium roasted sweet peppers 
12 lasagna noodles (I used both regular and spinach)
4 cloves garlic, minced
1 tbsp olive oil
1 - 28 oz can diced or crushed tomatoes
2 tbsps parsley
1 tsp sugar
1/2 tsp dried basil
10-12 leaves fresh basil (optional, but really good)
1/2 tsp pepper

1/4 cup butter or marg
1/3 cup flour
1/2 tsp salt
1/4 tsp nutmeg
2  1/2 cups milk
1 cup romano or parmesan cheese
1  1/2 cups shredded mozzarella

Start by cooking your lasagna as per package directions, then rinse with cold water and toss with olive oil so they don't stick together before you can get everything assembled.  Or you can leave them in cold water too, just drain before layering them on.

Cut the roasted peppers to about 2 inch pieces.  
Heat some olive oil in a saucepan and add the minced garlic and peppers.  Cook 1 minute.  Add tomatoes, sugar, parsley dried basil and pepper.
Simmer, uncovered, for 20 minutes.
In another saucepan melt butter and add the flour, salt and nutmeg.  Cook 1 minute then whisk in the milk.  Cook a further 2 minutes until it thickens.
I was making a double batch so I'd have one lasagna for supper and one to freeze.  That's why you're seeing double : )

Now you are ready to put this thing together.
Spread 1 cup pepper sauce in the bottom of a 13 X 9 sprayed baking dish.  Top with 3 noodles, 1  1/2 cups pepper sauce and 3 more noodles. Changing the direction of your noodles will make it easier to cut a nice square when serving.  It shouldn't be sloppy.
Next step spread 1 cup white sauce on top of noodles.
Sprinkle 1/3 cup romano cheese on top of the white sauce and if you have fresh basil leaves, tear them and distribute evenly over all.

Put a 3rd layer of noodles on top.
Another 1  1/2 cups pepper sauce and spread 1 more cup of white sauce over that. Add another 1/3 cup romano.
Last layer of noodles and finish with white sauce and then pepper sauce. Try to cover all the edges of the noodles.

Top it all off with shredded mozzarella and romano cheeses.
I covered one with foil to put in the freezer for later.
The other one went into the oven at 350F for 35 minutes.
It came out looking like this.
Let stand 15 minutes before cutting.
Anybody want to help clean up??

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