Sunday, February 26, 2012

Fire Roasted Mock Lasagna

A yummy casserole on a chilly night!

1 TB olive oil
1 red pepper, roasted, seeded and sliced*
1 medium onion, chopped
1 clove garlic, minced
3/4-1 lb ground beef
1 cup tomato sauce(1-8 oz can)
1-14.5 oz  can fire roasted tomatoes(make your own if you have the time!!)
1 tsp oregano
1/2 tsp sugar
seasoning salt and pepper to taste

16 oz pasta(usually I make my own but this time I used Sam Mills Gluten Free Rotini)
1 cup cottage cheese
3 oz cream cheese, softened
1/3 cup sour cream

1/2-1 cup shredded cheddar cheese

* roasted red pepper....
Place whole red pepper on a foil lined baking pan. Place about 3 inches under your broiler(set to high if you have the option)
When it has blackened , turn 1/4 turn....blacken each side well.
Remove from the oven and cover with a towel until cool enough to handle. Remove top, seeds and skin. It should all slip off rather easily, don't rinse! Some seeds and skin is fine. Slice up into bite sized pieces.

In a skillet heat oil over medium heat, add onion, red peppers and garlic. Cook until onion is soft and translucent. Add beef and cook until there is no pink left.
Add tomato sauce, tomatoes and seasonings, cover and simmer.

Preheat oven to 350
Cook pasta according to package instructions, drain well.

Mix cottage cheese, cream cheese and sour cream, mix well.

Pour pasta into a 9 x 13 casserole dish and toss with cottage cheese mixture.

Pour tomato mixture over the top, sprinkle cheese over the top of that.
(Can be made to this point and refrigerated, take out about 30-45 minutes before you intend to cook)

Cover with foil and bake for 45 minutes, uncover and bake 15 minutes more until hot and bubbly.

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