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  • The base number of servings for this recipe is 8
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    Roasted Poblano Lasagna

    This Roasted Poblano Lasagna is a savory treat taking your traditional lasagna and giving it a twist with a smooth and smoky roasted poblano ricotta.


    Ingredients
    For the Meat Sauce
    1 1/2
    pounds
    ground beef
    1
    28-ounce can diced tomatoes
    1/3
    cup
    white wine
    1/2
    tablespoon
    red pepper flakes
    3/4
    tablespoon
    garlic powder
    3
    bay leaves
    *
    salt and pepper to taste
    For the Béchamel
    3
    tablespoons
    unsalted butter
    3
    tablespoons
    flour
    1 1/2
    cups
    whole milk
    *
    salt and pepper to taste
    For the Roasted Poblano Ricotta
    1
    roasted poblano, chopped
    1 1/2
    cups
    whole milk ricotta
    *
    salt and pepper to taste
    Additional Ingredients
    16
    ounces
    shredded mozzarella cheese
    1
    box lasagna noodles
    Directions
    Cook lasagna noodles per manufacturer’s instructions. Set aside.
    Make the meat sauce: in a sauce pan on medium heat cook ground beef until only slightly pink. Add tomatoes, white wine, red pepper flakes, garlic powder and bay leaves. Allow to simmer for an additional 15 minutes to allow flavors to meld. Season with salt and pepper to taste.
    Make the béchamel: Melt butter and flour together in a sauce pan on medium heat. Whisk until mixture bubbles, then slowly whisk in whole milk until a thick sauce forms. Season with salt and pepper to taste.
    Make the roasted poblano ricotta: In a blender combine poblano and ricotta until smooth. Season with salt and pepper to taste.
    Assemble lasagna: Add about 1/3 cup of béchamel to bottom of lasagna pan. Add lasagna noodles in one layer. Spoon béchamel onto lasagna noodles, top evenly with meat and dot with 1/4 cup of roasted poblano ricotta.
    Add a thin layer of mozzarella on meat, then top with noodles and continue to layer until no more layers can be completed. Sprinkle top of lasagna with remaining cheese.
    Preheat oven to 375F. Cover lasagna with aluminum foil, transfer to oven and bake for 25 minutes. Remove foil from lasagna and bake an additional 25 minutes. Allow lasagna to cool for 15 minutes before serving.

    The base number of servings for this recipe is 8
    OK

    Categories 

    BeefFamily-friendly

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