Recipes Nugget Markets Signature Recipes
- Prep time
- 30 minutes PT30M
- Cook time
- 1 hour 20 minutes PT20.016666666667M
- 6–8 servings
Almost everyone loves a hot, cheesy lasagna. Layered with roasted red peppers, beef and ricotta, this lasagna will fill up the whole family and leave delicious leftovers for tomorrow.
- 2 pounds ground beef
- ½ tablespoon kosher salt
- 1 teaspoon pepper
- 1 yellow onion, diced large
- 2 jars Fresh to Market Pasta Sauce
- 2 boxes no-boil lasagna
- 1 pound mozzarella, grated
- 1 tub (15 ounces) ricotta
- 1 jar (7.25 ounces) roasted red bell peppers, julienned
- 1 tablespoon parsley, for garnish (optional)
Preheat oven to 350°F.
Brown the ground beef in a large sauté pan and season with salt and pepper. When beef is nearly fully cooked, add onions and cook for 5 minutes. Add pasta sauce and bring to a boil, then reduce heat and simmer for 15 minutes.
In a 9x13-inch baking dish, place a thin layer of the sauce mixture. Cover with pasta sheets, then place another layer of sauce completely covering the pasta sheets. Arrange strips of roasted red peppers about 2 inches apart. Cover liberally with mozzarella, then place one teaspoon of ricotta every 2 inches. Repeat this process 2 more times. Finish the top layer with pasta sauce and mozzarella only.
Cover and bake for 45 minutes. Uncover and bake an additional 15 minutes or until the top is golden brown. Sprinkle with parsley to garnish if desired.
Techniques used in this recipe:
- dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).
- julienne: vegetables, potatoes, or other items cut into strips; 1/8-inch square x 1 to 2 inches is standard. Fine julienne is 1/16-inch square.
- simmer (I)
- simmer (I): to maintain the temperature of a liquid just below boiling.
The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.
This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.
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A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.
Primarily cultivated in California, this varietal is distinct from true Syrah and is traditionally a blending grape. Left to itself, it often shows somewhat peppery flavors, and many consumers have come to love it.
Responsible for the three great wines of Tuscany: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino, Sangiovese is Italy's most famous grape.
Spain's most famous grape! Produces a refined wine that bursts with cherries when young. It is typically aged for two years or more, at which point Tempranillo takes on an earthy, sweet vanillan flavor.
One of the most famous regions in Tuscany, Italy. The wines that bear the region's name are made from the Sangiovese grape. They commonly exhibit dried cherry flavors and can be very earthy and acidic.