© 2013 mathewguiver

Bell pepper lasagna (with homemade lasagna noodles)

Lasagna is one of my favorite dishes to make with homemade noodles. Why? Because you don’t really have to worry about size or shape since everything gets kind of hidden and becomes one glorious pan of savory goodness.

This bell pepper lasagna was really one of the first vegetarian recipes I ever created, oh so many years ago. The sautéed green peppers have such a deep meaty flavor, you almost don’t need the veggie sausage.

Note that I said almost.

I don’t try to be one of those vegetarians who relies on faux meat products. Consuming too much processed food isn’t good, in general. But honestly, I’m constantly being asked by people if there really is meat in this lasagna. By browning the veggie sausage before to create some texture, then cooking it in the sauce and cheese… Yum! It just adds an amazing texture and flavor to the lasagna.

Ingredients:

Homemade pasta
Lightlife Gimme Lean Ground Sausage Style Veggie Protein
Red pepper vodka or roasted tomato sauce
2 green bell peppers
1 large red onion
Mozzarella cheese
Parmesan cheese
Ricotta cheese
Olive oil
Canola oil
Kosher salt
Black pepper

Directions:

1. Slice onions and bell peppers. You can really go any size you’d like here as you’re going to sauté them before they go into the lasagna.

2. Sauté vegetables with olive oil, kosher salt, and black pepper over medium high heat. Add a bit of water mid way through cooking to deglaze the pan.

3. Break up veggie sauce into a nonstick pan over medium high heat. Add a bit of canola oil, and cook while continuing to break up the larger chunks of sausage.

4. Remove from heat once browned.

5. Setup your pasta rolling station on a clean counter. If you don’t have a pasta machine (I currently don’t, but often wish I did), then you could use a rolling pin or a bottle of wine.

6. Divide pasta dough into quarters, you’ll need 4 sheets of pasta to build your lasagna and personally I find it easier to roll one piece at a time.

7. Roll the dough out to rectangle like shapes, as thin as you can get it. The pasta dough doesn’t need to be perfect, like I’ve said. You can stretch it, and rip it into pieces to create a layer so don’t stress too much over this part.

8. Grease a large glass baking dish, then spread a bit of your sauce along the bottom and transfer your first sheet of pasta to the dish.

10. Preheat oven to 375 degrees.

9. Begin building your lasagna. The exact order you go in doesn’t really matter. Just make sure that you use plenty of sauce, all four of your pasta sheets, your veg and sausage, and as much cheese as you can fit into the pan.

11. Cover with parchment paper, then tin foil, making sure that the foil doesn’t directly touch the lasagna. Place in middle rack of oven.

12. Remove after 30 minutes. Uncover, then return to oven for another 20 to 30 minutes.

13. When lasagna is almost done, turn oven to broil, and let the cheese topping go nice and brown. Watch carefully though, as it only takes a few seconds to go from brown to black and burnt in a super hot oven.

14. Let sit for at least 10 minutes before serving.

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