Roasted Pepper Lasagna

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* Exported from MasterCook *

 

Roasted Pepper Lasagna

 

Recipe By :Chatelaine, September 2001

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 fennel bulb -- (optional)

1 green pepper

1 red pepper

2 tablespoons olive oil

1 container extra-smooth ricotta -- (475 gm.)

(well drained, about 2 cups)

1 container feta cheese -- (400 gm.)

(rinsed and well drained, about 3 cups) -- crumbled

1 tablespoon finely chopped fresh rosemary

or 1/2 teaspoon dried rosemary

3 eggs

3 cups meatless pasta sauce -- (not chunky)

8 oven-ready lasagna noodles -- (8 to 10)

3 cups grated cheddar or fontina cheese -- OR

1 package shredded four-cheese blend -- (340 gm.)

4 green onions -- thinly sliced

 

Preheat oven to 450ºF

 

Slice fennel, if using, and peppers into bite-size pieces. Toss with oil

in a bowl. Spread out on a large foil-lined baking sheet. Roast in oven

until peppers start to blacken, about 15 minutes. Remove from oven. Then

reduce temperature to 350ºF.

 

Meanwhile, whirl ricotta, feta, rosemary and eggs in a food processor

until fairly smooth. Or, in a large bowl, whisk eggs, then stir in

ricotta, feta and rosemary.

 

Spread enough sauce to barely cover bottom of a 9 x 13-inch baking dish.

Top with 4 or 5 noodles. Don't overlap. Spread with half of feta

mixture. Scatter with half of roasted vegetables. Spoon 1 cup sauce

overtop. Sprinkle with 1 1/2 cups cheddar. Finish with another layer of

noodles, remaining feta, vegetables and sauce. Sprinkle with remaining

cheddar, then onions.

 

Bake, uncovered, in 350ºF oven until a knife inserted in centre of lasagna

feels warm, about 50 minutes. Let stand 10 minutes before serving.

Nutrients per serving: 32.5 gm. protein, 41.2 gm. fat, 42.8 gm.

carbohydrates, 2.5 mg. iron, 747 mg. calcium, 1395 mg. sodium, 4.4 gm.

fibre, 666 calories. Excellent source of calcium and folacin. Good

source of iron.

 

S(MC Formatted by):

" Karen <ahornbostel "

 

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Per serving: 123 Calories (kcal); 9g Total Fat; (65% calories from fat); 5g

Protein; 6g Carbohydrate; 87mg Cholesterol; 247mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0