172. Mushroom & Green Pepper Lasagna!
Cheesy mushroom and green pepper lasagna deliciously seasoned with a beautiful tomato sauce.
Ingredients
- Sliced Portabella Mushrooms
- Sliced Green Peppers
- Ricotta Cheese
- Provolone Cheese Slices
- Oven Ready Lasagna Sheets
- Pompeian Robust Extra Virgin Olive Oil
- Sun Dried Tomatoes
- Cento San Marzano Organic Peeled Tomatoes
- Barilla Tomato & Basil Sauce
- Cento Tomato Paste
- Premium Ground Coriander Powder
- Morton Iodized Table Salt
- McCormick Ground Black Pepper
- Domino Granulated Sugar
- Fresh Coriander
- Food Processor
- Organic Basil Seasoning
- McCormick Mediterranean Oregano Seasoning
- Butter
Directions
- Add to your food processor some tomato paste, peeled tomatoes, and tomato sauce. Season with salt, pepper, basil seasoning, oregano seasoning, and sugar, pulse well to blend, set aside.
- Heat a pan on medium high heat and add some oil and butter, season your sliced mushrooms and green peppers with salt, pepper, and coriander powder. Saute for about 4 minutes, take out place in a bowl, mix in some sun dried tomatoes, and set aside.
- Preheat your oven to 400 degrees. Line your baking dish with your lasagna sheets. Top with a layer of your mushroom and green pepper mixture. Then a layer of ricotta cheese and provolone slices. Then your tomato sauce.
- Top that with a layer of your pasta sheets, then your cheeses, then your tomato sauce.
- Top that with some of your mushroom and green pepper mixture, a layer of your pasta sheets, a layer of your mushroom and green pepper mixture, and finally a layer of your provolone cheese slices.
- Bake in the oven for about 30 minutes, garnish with some fresh coriander leaves, and enjoy!
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