Roasted Red Pepper and Portobello Lasagna

This is one of our favourites! This absolutely delicious meat-free lasagna combines the heartiness of the roasted portobello with the sweetness of the red pepper. But I really think it is the smoked provolone that distinguishes this lasagna from your regular fare. If you really need that meat in there, we have found that some ground beef mixed in with the sauce is a wonderful addition. 

Photo from LCBO Food & Drink

SAUCE

2 tbsp olive oil

5 cloves garlic 

2 carrots, diced 

2 stalks celery, diced

1 large onion, chopped 

2 tsp oregano 

1/2 tsp hot pepper flakes (add more for desired heat)

2 28oz cans of diced tomatoes

1/2 cup tomato paste

LASAGNA

5-6 portobello mushroom heads

2 tbsp olive poil

2 tbsp balsamic vinegar 

4 large red peppers, roasted (I like to roast my own as opposed to store bought)

360 g lasagna noodles 

3 cups shredded smoked provolone (the secret ingredient)

CHEESE FILLING

2 eggs

475g ricotta cheese 

1/4 cup chopped fresh basil 

1/2 tsp salt

1/4 tsp fresh pepper

SAUCE: In a large pot, heat olive oil and sauté on high heat the garlic, carrots, celery, onion, basil, oregano, and hot pepper flakes for about 8 minutes or until softened. Add tomatoes and paste, reduce heat and simmer for 30 minutes, stirring often. Let cool slightly and puree until fairly smooth. Taste test and season with salt and pepper if necessary. 

CHEESE MIX: in a medium bowl, whisk eggs until blended, add ricotta, basil, salt and pepper. Set aside

PREP FOR LASAGNA: 

Mushrooms - pre-heat oven to 450 degrees F. Trim the stems from the mushrooms and slice caps into 1/2 inch thick slices. Arrange on a foil-lined baking sheet and drizzle with olive oil and vinegar. Roast for 10 minutes or until tender. Let cool. Chop into smaller pieces if desired.

Red Peppers - pre-heat oven to 450 degrees F. Cut peppers into halves or quarters. Brush with olive oil and arrange in a glass baking dish (outside of peppers facing up). Roast until skins are blackened and lifting away from the flesh. Let cool. Remove skins. Slice into small strips, set aside

Noodles - cook lasagna noodles as per package directions. Of course, I learned the hard way that this is not really necessary. Just bake the lasagna for an extra 15-30 minutes! 

BUILDING LASAGNA

Grease a 13x9 baking dish. Trim lasagna noodles to fit dish as necessary. Spread one cup of sauce into the bottom of the dish. Place noodles along pan. Coat with a second layer of sauce, sprinkle with mushrooms and red peppers, Top with some of the ricotta mixture, and sprinkle some shredded smoked provolone. Repeat layering (I can never follow a standard routine for layering). Top with remaining sauce and shredded provolone. 

Lasagna can be frozen for up to 2 months. Allow 48 hours to defrost. 

Bake at 375 degrees F for 45 minutes with foil cover, uncover and bake for approximately 15 minutes longer or until centre is hot and edges are bubbling. 

If baking from frozen (i.e. did not allow 48 hours for defrosting) bake at 375 degrees F for 2 hours then uncover and bake for an additional 20 minutes. 

Let stand for 10 minutes. Serves 8-10. Pairs well with Folonari Pinot Noir (recipe originally from LCBO Food and Drink) 

Recipe adapted from LCBO Food & Drink

This recipe receives a one whip mixture rating. I did not use a stand mixer for this recipe and don't really see where it would come in useful for a recipe such as this. Unless you are going to make your own pasta, and thats a whole other post!