Lasagna with baked sweet peppers, tomatoes and ricotta

Lasagna with baked sweet peppers, tomatoes and ricotta

Flour from durum wheat — 2 stak.
Water — 190 ml

For the sauce:
Sweet pepper — 4 pcs.
Onions — 1 pc.
Champignons — 400 g
Butter — 30 g
Garlic — 1 clove
Dry rosemary — 1 pinch
Ricotta — 500 g
Mozzarella for pizza — 150 g
Dry oregano — 1 pinch
Eggs — 2 pcs.
Pureed tomatoes — 2 pcs.
Salt — to taste
Freshly ground black pepper — to taste

Prepare the dough for lasagna, combining flour and water. Roll out the dough into a layer and cut it into sheets.

  1. Preheat oven to 200 degrees, put sweet pepper on baking sheet and bake for 20 minutes, until soft, then put pepper in a resealable bag, let stand 10-15 minutes, then release from seeds and peel.
  2. Peel and chop the garlic and onion. Fry in a pan with vegetable oil until softened. Mushrooms cut and send to the onions with garlic, salt and pepper to taste, add rosemary. Fry everything together, stirring occasionally, for 10 minutes.
  3. Mozzarella cheese rubbed on a large grater. Mix Ricotta with eggs, salt, oregano and black pepper.
  4. Lubricate the baking dish with tomatoes, put the lasagne sheets, half the mushrooms on them, sprinkle with mozzarella, again the dough. Next — pepper, half ricotta, tomatoes, mozzarella. The next layer is the remaining mushrooms, then — mozzarella, dough, pepper, ricotta. The last layer is the dough. Fluff the tomatoes and send in the oven for 30 minutes, the temperature — 200 degrees. Then sprinkle with the remains of mozzarella and bake for another 5 minutes.

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