Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Lasagna With Leeks And Red Roasted Peppers
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This meatless lasagna is so packed with veggies that you won't miss the meat. Leeks, peppers, and mushrooms are layered between pasta and a ricotta filling.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 tablespoon olive oil
4 cups chopped leeks
2 roasted red bell peppers
1 pound mushrooms, sliced
1/4 cup fresh basil
3 cups pasta sauce
2 cups ricotta cheese
2 eggs
1/3 cup Parmesan cheese
1 cup Mozzarella cheese
8 ounces no boil lasagna noodles
Topping
2/3 cup Parmesan cheese
1/2 cup Mozzarella cheese
directions
Preheat oven to 350 degrees F. Spray a 8 x 12 x 2 inch pan with cooking spray.
In a large skillet, add the oil. Add the leeks and saute for about 5 minutes. Add the roasted red peppers and saute another 3 minutes. Set aside. Add the mushrooms to the pan and saute for 3 - 4 minutes. Return the leek mixture to the pan and the basil. Stir to blend thoroughly. Remove form heat and set aside.
In a mixing bowl, combine the ricotta cheese and eggs. Add the cup of mozzarella and the 1/3 cup of parmesan cheese. Mix well.
Spread 1/2 C. of the pasta sauce on the bottom of the prepared pan. Place a layer of noodles on top. Top with half of the sauteed vegetables, 1 cup of the pasta sauce and half of the ricotta cheese mixture. Repeat with another layer, using half of the remaining sauce. For the final layer, place a layer of the noodles followed by the remaining pasta sauce.
Sprinkle with the topping ingredients. Cover with foil and bake for 40 minutes. Remove the foil the last 10 minutes of baking.
Allow to set for 10 minutes before serving.
added by
cookiematthew
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 17, 2010
We LOVED this recipe! We made it in individual ramekins instead of a larger baking dish using the same proportions. The flavors were simple but fresh and tasty. For the pasta sauce we used a basic marinara. There was no salt called for in the recipe and it didn't seem to need any.