Inicio » Recetas » Lasagna With Leeks And Roasted Red Pepper

Receta Lasagna With Leeks And Roasted Red Pepper

Name: Lasagna With Leeks And Roasted Red Pepper
Ingredients: Nonstick cooking spray; 1 Tbsp. extra virgin olive oil; 4 c. minced leeks; 2 x red bell peppers, washed, cored, diced or possibly roasted red peppers, diced; 1 lb mushrooms, cleaned and sliced; 1/4 c. minced fresh basil; 1/2 c. shredded fat-free or possibly light mozzarella cheese; 1/3 c. grated Parmesan cheese; 2 c. light ricotta cheese; 1 tsp green peppercorns, crushed; 3 c. favorite pasta sauce such as one with spicy red peppers; 8 ounce no-boil lasagna noodles or possibly sufficient for 3 layers; 2/3 c. Parmesan cheese; 1/2 c. fat-free or possibly light shredded mozzarella cheese

de Global Cookbook

Add a photo

click to rate

0 votos | 1483 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

Nonstick cooking spray
1 Tbsp. extra virgin olive oil
4 c. minced leeks
2 x red bell peppers, washed, cored, diced or possibly roasted red peppers, diced
1 lb mushrooms, cleaned and sliced
1/4 c. minced fresh basil
1/2 c. shredded fat-free or possibly light mozzarella cheese
1/3 c. grated Parmesan cheese
2 c. light ricotta cheese
1 tsp green peppercorns, crushed
3 c. favorite pasta sauce such as one with spicy red peppers
8 ounce no-boil lasagna noodles or possibly sufficient for 3 layers
2/3 c. Parmesan cheese
1/2 c. fat-free or possibly light shredded mozzarella cheese

Direcciones

Preheat the oven to 350 degrees. Spray a 12-by-8-by-2 inch pan with nonstick cooking spray; set aside.
In a large nonstick skillet, hot the extra virgin olive oil. Add in the leeks and saute/fry till they soften, about 5 min. Add in the red peppers and saute/fry an additional 3-4 min. Add in the mushrooms and saute/fry till they wilt and give off their juices, about 3-4 min. Stir in the fresh basil and set aside.
Meanwhile, in a medium bowl, combine 1/2 c. mozzarella cheese, 1/3 c. Parmesan cheese, ricotta cheese and crushed green peppercorns. Mix well.
First, spread about 1/2 c. of the pasta sauce on the bottom of the prepared dish. Place a layer of noodles on top of the sauce. Top with half the sauteed vegetables, 1 c. of the remaining pasta sauce and half of the cheese mix.
Repeat with another layer using 1/2 c. of the remaining sauce. For the final layer, place a layer of noodles followed by the remaining pasta sauce.
Sprinkle the top with the topping ingredients. Cover with foil and bake for 30-40 min or possibly till the vegetables are bubbly and the top cheese layer has melted. During the last 10 min of baking, remove the foil.
Remove from oven and allow to sit for 10 to 15 min before serving. For a complete meal, serve with crusty Italian bread and a tossed green salad.