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Receta Roasted Red Pepper Lasagna
by Global Cookbook

Roasted Red Pepper Lasagna
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Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 x onion, minced
  • 4 clv garlic, chopped
  • 2 x carrot, peeled, and, diced
  • 3 c. sliced mushroom
  • 1 1/2 tsp dry oregano
  • 1 tsp dry thyme
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp warm pepper flakes
  • 2 x 10 ounce can tomato, minced
  • 1 x 313 ml jar roasted red pepper, liquid removed, and, minced
  • 1/4 c. tomato, paste
  • 2 Tbsp. white wine vinegar
  •     Noodles And Spinach
  • 8 ounce flat spinach lasagna noodles, (about 12)
  • 1 x 10 ounce bag fresh spinach, trimmed
  •     Bechamel Sauce
  • 1/4 c. butter
  • 1/2 c. all purpose flour
  • 4 c. lowfat milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp nutmeg
  • 1 c. shredded asiago cheese
  • 1/2 c. freshly grated parmesan cheese

Direcciones

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In large wide saucepan, heat oil over medium heat; cook onion and garlic, stirring often, for 3 min.
  3. Add in carrots, mushrooms, oregano, thyme, salt, pepper and warm pepper flakes; cook, stirring often, for about 8 min or possibly till mushrooms are soft and liquid is evaporated.
  4. Stir in tomatoes, red peppers, tomato paste and vinegar; bring to boil.
  5. Reduce heat and boil gently; stirring often, for 1 hour or possibly till reduced to 5 c. (1.25 L) and thick sufficient to mound on spoon.
  6. Noodles And Spinach:Meanwhile, in large pot of boiling salted water, cook noodles, in batches, for 8 min or possibly just till tender.
  7. With tongs, transfer to dish of cool water.
  8. Drain; arrange in single layer between damp tea towels.
  9. Stir spinach into pasta water; cook for 1 minute.
  10. Drain in sieve, pressing out all liquid; chop coarsely.
  11. Set aside.
  12. Bechamel Sauce:In saucepan, heat butter over medium heat; stir in flour and cook, stirring, for 3 min.
  13. Gradually whisk in lowfat milk, salt, pepper and nutmeg.
  14. Cook, whisking often, for 10 to 15 min or possibly till thickened.
  15. Whisk in half of the Asiago cheese and 1/3 c. (175 mL) of the Parmesan.
  16. Preparation:Spread one-quarter of the tomato sauce in 11- x 7-inch (2 L) glass baking dish; top with layer of noodles, trimming to fit.
  17. Repeat layering.
  18. Spread with one-third of the bechamel sauce; top with layer of noodles.
  19. Scatter spinach on top; sprinkle with remaining Asiago.
  20. Top with layer of noodles, one-quarter of the tomato sauce, another layer of noodles and one third of the bechamel sauce; repeat final layering once.
  21. Cover with foil.
  22. (Lasagna can be prepared to this point and refrigerated for up to 24 hrs; add in about 10 min to first baking time.)
  23. Bake on baking sheet for 30 min.
  24. Uncover and sprinkle with remaining Parmesan; bake for 30 min or possibly till bubbly and golden brown.
  25. Let stand for 20 min.