- Prep time
- 30 minutes
- Cook time
- 1 hour 20 minutes
- 6–8 servings
Almost everyone loves a hot, cheesy lasagna. Layered with roasted red peppers, beef and ricotta, this lasagna will fill up the whole family and leave delicious leftovers for tomorrow.
- 2 pounds ground beef
- ½ tablespoon kosher salt
- 1 teaspoon pepper
- 1 yellow onion, diced large
- 2 jars Fresh to Market Pasta Sauce
- 2 boxes no-boil lasagna
- 1 pound mozzarella, grated
- 1 tub (15 ounces) ricotta
- 1 jar (7.25 ounces) roasted red bell peppers, julienned
- 1 tablespoon parsley, for garnish (optional)
Preheat oven to 350°F.
Brown the ground beef in a large sauté pan and season with salt and pepper. When beef is nearly fully cooked, add onions and cook for 5 minutes. Add pasta sauce and bring to a boil, then reduce heat and simmer for 15 minutes.
In a 9x13-inch baking dish, place a thin layer of the sauce mixture. Cover with pasta sheets, then place another layer of sauce completely covering the pasta sheets. Arrange strips of roasted red peppers about 2 inches apart. Cover liberally with mozzarella, then place one teaspoon of ricotta every 2 inches. Repeat this process 2 more times. Finish the top layer with pasta sauce and mozzarella only.
Cover and bake for 45 minutes. Uncover and bake an additional 15 minutes or until the top is golden brown. Sprinkle with parsley to garnish if desired.
Techniques used in this recipe:
simmer (I)simmer (I): to maintain the temperature of a liquid just below boiling. juliennejulienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square. dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
Zinfandel is a mouthfilling, dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. It can be quite thick, chewy and extremely dark in color.
Spain's most famous grape! Produces a refined wine that bursts with cherries when young. It is typically aged for two years or more, at which point Tempranillo takes on an earthy, sweet vanillan flavor.
How does one describe Syrah? Rustic, muscular, yet elegant! Its abundant aromas and flavors often suggest leather, damp earth, wild blackberries, smoke, roasted meats, and a strong peppery spice.
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.
A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.
A weekday red from the Piedmont region, Nebbiolo is massively structured and extremely tannic in its youth. Lighter Nebbiolo (like Nebbiolo d'Alba and Roero) should be imbibed young. However, be patient - when deeper in color, Nebbiolo should be given time - it becomes a delicious combination of suppleness and power. Give this varietal a try; it is responsible for the exalted wines Barolo and Barbaresco. Nebbiolo's aroma is fruity, earthy, herbal and floral. Look for hints of strawberry, cherry, truffles, mint, eucalyptus, anise and rose.
Don't be confused by its name. This is not the grape of Vino Nobile di Montepulciano, which is made from Sangiovese. The grape Montepulciano is widespread throughout central and southern Italy and is especially known in Abbruzzi.
This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.
Malbec primarily comes from Argentina, where it is the source of most of the best red wines. It is a soft, juicy, low-acid grape. Also known in Cahors, France, as Cot and Auxerrois.
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.
The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.
Barbera is Piedmont's juiciest and honestly most delicious red wine. It is lower in tannins and higher in acid than other more dry red wines.