Red, White And Green Lasagne – Oracibo

Ingredients

• 2 Tbsp. EVO
• 3 large red bell peppers, chopped
• 15 oz. good quality ricotta cheese
• 1 ½ lbs. broccoli, flowerets cut into ¾” pieces and stems cut into ½” dice
• 2 cups rich winter tomato sauce, freeze the remainder for another use.
• 12 (7 x3 ½”) sheets dry no-boil lasagne
• 10 oz. mozzarella, grated (about 2 ½ cups)
• 1 ¼ cups freshly grated Parmigiano-Reggiano
• Salt & freshly ground black pepper to taste
• Pepperoncino (red chili flakes) to taste, perhaps 1/8 – 1/4 tsp.
• 1 ½ oz. sun dried tomatoes, not packed in oil
• 1 cup boiling water
• 1 large onion, chopped, about 2 cups
• 3 garlic cloves, minced
• 2 Tbsp. unsalted butter
• 1 – 28 or 32 oz. tinned Italian plum tomatoes, chopped, juice reserved