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! Welcome!

Saturday, September 26, 2020

Roasted Red Pepper Lasagna

It's fall y'all and time for some cozy comfort food casseroles! This vegetarian recipe is really one of my all time favourites and I'm sure it'll be one of yours as well.


4 medium roasted sweet peppers (bought or homemade)
9 lasagna sheets
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
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 parmesan cheese
1  1/2 cups shredded mozzarella

How to roast peppers:


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.

Cook your lasagna as per package directions, then rinse with cold water. We like this Delverde brand↓

Start by adding a soup ladle full of sauce to the bottom of an oiled 8 X 8" baking dish. Then top with a lasagna sheet. 

Add a ladleful of white sauce and about a quarter of the parmesan cheese on top of the noodle. Continue layering this way ending with pepper sauce and white sauce over the last sheet.

Top it all off with shredded mozzarella and parmesan cheeses.

Then into the oven at 350F for 35 minutes.
Let stand 15 minutes before cutting.

Serves 6-8 with a nice side salad

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