Ingredients

Sauce 2 tbsp (25 mL) olive oil 5 cloves garlic, minced 2 carrots, diced 2 stalks celery, diced 1 large onion, chopped 2 tsp (10 mL) dried basil 2 tsp (10 mL) dried oregano tsp (2 mL) hot pepper flakes Two 28 oz (796 mL) cans diced tomatoes cup (125 mL) tomato paste Salt and freshly ground pepper Lasagna 1 lb (500 g) portobello mushrooms (about 6) 2 tbsp (25 mL) olive oil 2 tbsp (25 mL) balsamic or red wine vinegar 4 large roasted red peppers, sliced about 2 cups (500 mL) One 360 g pkg fresh lasagna noodles 3 cups (750 mL) shredded smoked provolone or caciocavallo cheese Cheese Filling 2 eggs One 475 g container ricotta cheese cup (50 mL) chopped fresh basil tsp (2 mL) salt tsp (1 mL) freshly ground pepper SAUCE 25 mL (2 c. soupe) d'huile d'olive 5 gousses d'ail haches menu 2 carottes coupes en ds 2 branches de cleri coupes en ds 1 gros oignon hach 10 mL (2 c. th) de basilic sch 10 mL (2 c. th) d'origan sch 2 mL ( c. th) de flocons de piment fort 2 botes de 796 mL (28 oz) de tomates en ds 125 mL ( tasse) de pte de tomates Sel et poivre du moulin

Description

A Hearty, Meatless Lasagna With Robust Flavours. The Taste Of Homemade Sauce Really Comes Through But In A Pinch, You Can Substitute 6 Cups (1.5 L) Good-quality Prepared Tomato Sauce. The Baking Dish Will Be Quite Full Once The Noodles Cook During Baking

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