Lasagna Stuffed Peppers

4/7/2021

Prep Time: 40 Min
Cook Time: 75 - 80 Min

Yields: 4 Peppers

Fill a large pot with cold water and place it on to a burner set to medium high heat. Once boiled, salt liberally and add the lasagna noodles, cooking according to package directions. Strain and lay out to cool until assembly.

In the meantime, begin heating the EVOO, garlic, and pepper flakes, for the sauce in a medium sized pot set to medium heat. Once everything starts to bubble and you can smell the garlic, add the onions and season with salt and pepper. Stir and cook 5 minutes. Stir in the tomato paste and continue to cook for another 2 minutes.

Pour in the plum tomatoes and smash them up a little bit in the pot. Once the sauce comes to a boil, add the ¼ tsp. sea salt and fresh basil, reduce the heat to medium low, cover, and simmer for 20 minutes.

While the sauce simmers, combine all of the ingredients for the filling except for the eggs in a medium sized mixing bowl. Taste and add additional salt and desired amount of pepper to taste. Stir in the egg, cover, and refrigerate until assembly.

To finish the sauce, use an immersion blender to puree until smooth. Taste and adjust salt if desired. Transfer half of the sauce to a separate dish and add the YVES Italian ground to one half of the sauce. Stir and let that simmer for a couple minutes to warm up the “meat”. You should be left with a chunky, meaty sauce.

For assembly, slice the tops off the peppers and scoop out all the insides. Use a spoon to scrape away the pith until the pepper is nice and clean. Slice the lasagna noodles in to 6 equal sized pieces and start by placing two pieces of noodle overlapping one another in the base of each of the peppers. Spoon a heaping Tbsp. of the ricotta filling and press it down to form a layer. Spoon a heaping Tbsp. + of the meaty sauce on top, spreading it around to form a third layer. Repeat with noodles, ricotta, sauce, noodles, ricotta, sauce, and one final layer of noodles on top. Spoon some meaty sauce over the top layer of noodles and grate some grana Padano over each of the peppers.

Fill the bottom of a deep, circular baking dish with the reserved tomato sauce. Nestle the peppers into the sauce, cover with tinfoil, and place into the oven to bake.

Bake 40 minutes covered, remove cover, and continue to bake for 15 – 20 minutes.

For service, ladle remaining sauce on the bottom of each serving dish. Place a pepper in the center of the sauce and garnish with fresh chopped basil, parsley, and grated grana Padano. ENJOY!

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