Three Cheese Lasagna with Roasted Peppers & Mushrooms

 

1/2 cup (120ml) olive oil

8 medium garlic cloves, smashed

5 red bell peppers, seeded and cut into strips

6 cups (530g) cremini mushrooms, quartered

16 ounces (425g) ricotta cheese

1 large egg

1/4 cup parsley, chopped

1/2 pound (225g) parmesan cheese, grated

3 1/2 cups (840ml) sugo di pomodoro (recipe follows)

8 ounces (226g) mozzarella cheese, cut in slabs

salt & pepper

no-boil lasagna noodles

1. preheat oven to 475°F (250°C). Cook oil and garlic over low until garlic begins to sizzle. 5-6 minutes. Remove from heat and discard garlic

2. toss together bell pepper strips with 1/2 of garlic oil, 1 teaspoon salt and 1/2 teaspoons pepper. Place in a parchment paper lined baking pan and roast for 20-25 minutes. Repeat this step with mushrooms. Remove from oven. Lower oven temperature to 400°F (200°C)

3. whisk together ricotta, egg, parmesan, parsley, 1 teaspoon salt and 1/2 teaspoon pepper

4. spread 1/2 cup sugo in bottom of a baking dish for lasagna. Top with noodles.

Spread 2/3 cup ricotta mixture over noodles, top with 1/3 bell peppers and mushrooms.

Top with 3/4 cup sugo.

Starting with the lasagna noodles, repeat layers twice.

5. top final layer with lasagna noodles, spread remaining sugo on top. Arrange mozzarella slabs and sprinkle with 1 cup parmesan. Cover tightly with greased aluminum foil

6. bake for 25 minutes. Remove foil and continue baking until cheese is browned and bubbly

Allow to stand for at least 10 minutes before  serving

Sugo di Pomodoro

2-3 tablespoons (30-40ml) olive oil

3 cups (720ml) passata

2-3 cups (480-720ml) water

5-6 garlic cloves, thinly sliced

1 small onion, finely chopped

2 tablespoons tomato paste

1/2 teaspoon or more chili flakes

fresh basil leaves 

salt & pepper to taste

1. heat olive oil, add garlic and onion. Cook until soft and fragrant. Add chili flakes, and then mix in tomato paste

2. pour in passata and water, season with salt and pepper, and bring to a boil. Reduce heat to low, add basil leaves, and simmer half covered for 1 hour