Pepper and Ricotta Lasagne
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 9 Lasagne noodle (noodles)
- 2 red Bell pepper (washed; trimmed and cut into strips)
- 2 yellow Bell pepper (washed; trimmed and cut into strips)
- 6 Tbsps good-quality olive oil (divided)
- ⅔ cup water
- 3 cloves garlic cloves (peeled and finely chopped)
- 5 ripe Tomatoes (washed; trimmed and chopped)
- salt (to taste)
- 2 tsps granulated sugar
- freshly ground Black pepper (to taste)
- 4 Tbsps black Olives (pitted and roughly chopped)
- 3 tsps Caper (rinsed and drained)
- 1.333 cups Ricotta cheese
- 4 handfuls fresh Basil
- 1 cup Buffalo mozzarella (drained and thinly sliced)
Preparation steps
1.
Preheat oven to 375º F. Coat a 8x8-inch pan with olive oil.
2.
In a large skillet heat 4 tablespoons of olive oil. Add peppers, cover and cook over medium heat for about 8 to 10 minutes, stirring frequently. Add water, garlic and tomatoes, cover and cook for an additional 5 to 10 minutes. The peppers should be quite soft. Season with salt, sugar and pepper.
3.
Line the bottom of the prepared baking pan with lasagna noodles. Drain any liquid from the vegetable mixture. Using a slotted spoon, arrange a layer of vegetable over the noodles. Sprinkle with some olives, 1 teaspoon capers and a half of the basil leaves. Crumble ricotta over the vegetable layer. Repeat, starting with a layer of noodles and ending with a third layer of noodles. Brush the noodles with 2 tablespoons olive oil and season with pepper and sprinkle with the remaining capers, then cover completely with with mozzarella cheese.
4.
Baked in the oven for about 30 minutes, or until the top is golden brown and the lasagna is bubbly. Cool for 8 to 10 minutes, before slicing. Garnish with fresh basil leaves and serve hot.
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