Red Pepper Lasagna
11 ingredients
1 steps
Ingredients
- 1/3 lb cooked narrow lasagna noodles (chilled).
- 8 oz red peppers packed in oil.
- Fresh sweet basil (one bunch).
- Extra virgin olive oil.
- 16 oz dry cottage cheese.
- 4 oz smoked provolone cheese (sliced).
- 4 oz mozzerella cheese (grated).
- Red wine vinegar.
- 2 cloves fresh garlic (minced).
- 1/2 tsp coares groung pepper.
- 1/2 tsp salt.
Directions
-
1{"0":"Combine (mix well) the dry cottage cheese, salt and ground pepper and chill.","1":"Place a little of the vinegar and olive oil in the bottom of the terrine and coat pan.","2":"Place a layer of pasta on the bottom.","3":"Cover with a layer of the dry cheese mixture, oiled red peppers, fresh sweet basil, and then smoked provolone.","5":"Repeat as above 2 additional layers: [pasta, dry cheese, red peppers, sweet basil, and smoked provolone.]","7":"Cover last layer with pasta and cover with the shredded mozzerella cheese.","9":"Drizzle olive oil and some vinegar over the top.","11":"Cover and bake as instructed above.","13":"Cast iron terrine will continue to cook the dish for approximately 10 minutes.","15":"NOTE: Remove cover to brown top at 25 minute mark if desired, then replace cover.","17":"NOTE: If terrine is shallow, only two layers may fit and dry cheese should be reduced to 10 oz."}
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