Рецепт Roasted Red Pepper Lasagna
Порций: 6
Ингредиенты
- 1 Tbsp. extra virgin olive oil
- 1 x onion, minced
- 4 clv garlic, chopped
- 2 x carrot, peeled, and, diced
- 3 c. sliced mushroom
- 1Â 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
- Â Â Noodles And Spinach
- 8 ounce flat spinach lasagna noodles, (about 12)
- 1 x 10 ounce bag fresh spinach, trimmed
- Â Â 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
Инструкции
- Preheat oven to 375 degrees F (190 degrees C).
- In large wide saucepan, heat oil over medium heat; cook onion and garlic, stirring often, for 3 min.
- 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.
- Stir in tomatoes, red peppers, tomato paste and vinegar; bring to boil.
- 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.
- Noodles And Spinach:Meanwhile, in large pot of boiling salted water, cook noodles, in batches, for 8 min or possibly just till tender.
- With tongs, transfer to dish of cool water.
- Drain; arrange in single layer between damp tea towels.
- Stir spinach into pasta water; cook for 1 minute.
- Drain in sieve, pressing out all liquid; chop coarsely.
- Set aside.
- Bechamel Sauce:In saucepan, heat butter over medium heat; stir in flour and cook, stirring, for 3 min.
- Gradually whisk in lowfat milk, salt, pepper and nutmeg.
- Cook, whisking often, for 10 to 15 min or possibly till thickened.
- Whisk in half of the Asiago cheese and 1/3 c. (175 mL) of the Parmesan.
- 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.
- Repeat layering.
- Spread with one-third of the bechamel sauce; top with layer of noodles.
- Scatter spinach on top; sprinkle with remaining Asiago.
- 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.
- Cover with foil.
- (Lasagna can be prepared to this point and refrigerated for up to 24 hrs; add in about 10 min to first baking time.)
- Bake on baking sheet for 30 min.
- Uncover and sprinkle with remaining Parmesan; bake for 30 min or possibly till bubbly and golden brown.
- Let stand for 20 min.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 371g | |
Recipe makes 6 servings | |
Calories 279 | |
Calories from Fat 129 | 46% |
Total Fat 14.65g | 18% |
Saturated Fat 7.91g | 32% |
Trans Fat 0.0g | |
Cholesterol 36mg | 12% |
Sodium 733mg | 31% |
Potassium 805mg | 23% |
Total Carbs 25.92g | 7% |
Dietary Fiber 3.3g | 11% |
Sugars 12.42g | 8% |
Protein 13.03g | 21% |