Red, White, And Green Lasagne
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil3 large
Red Bell Pepper (chopped)1.25 cups
Grated Parmesan (fresh about 5 ounces)Directions:
1
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender
2
In a bowl stir together bell peppers and ricotta, stirring until combined well
3
In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste
4
Preheat oven to 375°F
5
Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other
6
Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon
7
Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta
8
Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan
9
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes
10
Remove foil and bake lasagne 10 minutes more, or until top is bubbling
11
Let lasagne stand 5 minutes before serving
12
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté bell peppers, stirring, until crisp-tender
13
In a bowl stir together bell peppers and ricotta, stirring until combined well
14
In a vegetable steamer set over simmering water steam broccoli, covered, until crisp-tender, 3 to 5 minutes, and stir into ricotta mixture with salt and pepper to taste
15
Preheat oven to 375°F
16
Pour 1 cup tomato sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other
17
Drop about 1 1/2 cups ricotta mixture by spoonfuls onto pasta and gently spread with back of a spoon
18
Sprinkle 3/4 cup mozzarella and 1/3 cup Parmesan over ricotta mixture and make 2 more layers in same manner, beginning and ending with pasta
19
Spread remaining cup tomato sauce over pasta, making sure pasta is completely covered, and sprinkle with remaining mozzarella and Parmesan
20
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes
21
Remove foil and bake lasagne 10 minutes more, or until top is bubbling
22
Let lasagne stand 5 minutes before serving