Lasagna with Leeks and Red Roasted Peppers
1 T. olive oil
4 C. chopped leeks
2 red peppers…roasted
1 lb. mushrooms sliced
1/4 C. fresh basil
3 C. of your favorite pasta sauce
2 C. ricotta cheese
1/3 C. parmesan cheese
1 C. mozzarella cheese
8 oz. no boil lasagna noodles
2/3 C. parmesan cheese
1/2 C. mozzarella cheese
Preheat oven to 350°F. Spray a 8 x 12 x 2 inch pan with cooking spray.
In a large skillet, add the oil. Add the leaks and saute for about 5 minutes. Add the roasted red peers and saute another 3 minutes. Set aside. Add the mushrooms to the pan and saute for 3 – 4 minutes. Return the leek mixture to the pan and the basil. Stir to blend thoroughly. Remove form heat and set aside.
In a mixing bowl, combine the ricotta cheese and eggs. Add the cup of mozzarella and the 1/3 cup of parmesan cheese. Mix well.
Spread 1/2 C. of the pasta sauce on the bottom of the prepared pan. Place a layer of noodles on top. Top with half of the sauteed vegetables, 1 cup of the pasta sauce and half of the ricotta cheese mixture. Repeat with another layer, using half of the remaining sauce. For the final layer, place a layer of the noodles followed by the remaining pasta sauce.
Sprinkle with the topping ingredients. Cover with foil and bake for 40 minutes. Remove the foil the last 10 minutes of baking.
Allow to set for 10 minutes before serving.