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Roasted Red Pepper and Portabella Lasagna

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“This recipe is from the LCBO magazine. It is free and can be obtained in any Liqour store in Ontario.”
2hrs 30mins

Ingredients Nutrition


  1. Saute garlic, carrots, celery, onion, basil, oregano and hot pepper flakes for about 8 minutes or until very soft.
  2. Add tomatoes and tomato paste and bring to boil.
  3. Reduce heat and simmer stirring often for about 30 minutes.
  4. Cool and puree in blender or food processor til smooth.
  5. Cool completely.
  6. Preheat oven to 450 degrees.
  7. Slice mushroom caps to 1/2" thickness and toss with oil and vinegar.
  8. Roast in a single layer about 10 minutes and let cool.
  9. Pat roasted red peppers with paper towel and set aside.
  10. For the cheese filling, whisk eggs, add the ricotta, basil, salt and pepper and blend.
  11. Grease a 9"x13" baking dish.
  12. Spread 1 cup sauce in bottom of pan.
  13. Put layer of noodles on sauce.
  14. Add another layer of sauce.
  15. Add a layer of half the mushrooms and half the red peppers.
  16. Sprinkle about 1/3 of the cheese on next.
  17. Add another layer of noodles and spread ricotta chees mixture on top.
  18. Add another layer of noodles and spread sauce over.
  19. Put the rest of the mushrooms and red peppers for next layer.
  20. Top with remaining noodles and top with remaining shredded cheese.
  21. Cover with plastic wrap and refrigerate for about 1 hour.
  22. To bake, cover dish with greased foil and bake at 375 degrees for about 45 minutes.
  23. Uncover and bake for about 15 minutes longer.
  24. Let stand for about 10 minutes before cutting.

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