Thursday, March 10, 2011

Roasted Pepper Eggroll Lasagna

Since it was just me and my husband eating the food from the superbowl, we had leftovers. There were patties left with no buns and roasted peppers and cheese. I didn't know how we were going to eat it all before it goes bad. So the next morning, while staring blankly at the left over food, a recipe came to my mind. LASAGNA!!! I love lasagna, but had no lasagna pasta. Not even tomato sauce. What was I going to use? Let's see...I have eggroll wrappers in the freezer and ketchup. Problem solved! I wasn't sure how this was going to turn out but I went with my guts anyways. SUCCESS! I was very surprised at the finish product.

(I had a few frozen raviolis and so I just placed a single layer on top, then add sauce and swiss cheese)

Ingredients: (leftovers from fatty patty burger)
Roasted red and green peppers, chopped
2 Tomatoes
1 Onion
2 Garlic clove, minced
Fatty patty, finely chopped
Bacon, chopped
Eggroll wraps, thawed
Swiss cheese
Mozzarella cheese
1 cup Ketchup

Blend onion and 1 tomato in a food processor until well blended. Heat up olive oil in a pot and add the minced garlic. Slowly pour in the blended onion and tomato mixture. Stir until browns. Add ketchup and stir for 2-3 minutes. Add water until it covers the mixture. If you like a thick sauce, add less water. For a thinner sauce, add more water. Add salt and pepper to taste. Bring to a boil. When it comes to a boil, add the chopped up roasted peppers and fatty patty. Lastly, add the bacon and stir. Taste for more salt or pepper. Let it simmer for about 30 minutes. If sauce needs more water, add a little bit at a time.

Preheat oven to 375. Grease lasagna pan and spoon a small amount of sauce on the bottom. Next, triple up on the eggroll wraps and apply a single layer to the bottom. Spoon sauce over. Add mozzarella cheese and repeat process. ***Eggroll wraps a fairly thin so to really taste the layer, you can always add more eggrolls*** Top off the lasagna with swiss cheese. Bake for 25-30 minutes until cheese is nice and bubbly.


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