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Roasted Red Pepper Lasagna

Roasted Red Pepper Lasagna
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Roasted Red Pepper Lasagna is a flavorful and comforting dish. This lasagna features roasted red peppers, spinach, and a creamy ricotta mixture layered between lasagna noodles and rich tomato sauce. It’s a vegetarian option that’s both satisfying and delicious.

Ingredients

Scale
  • 12 lasagna noodles
  • 4 large red bell peppers
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt to taste
  • Black pepper to taste
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 large egg
  • 10 ounces fresh spinach, chopped
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place whole red bell peppers on the prepared baking sheet. Roast for 25-30 minutes, turning occasionally, until skins are charred and peppers are softened. Transfer to a bowl, cover with plastic wrap, and let steam for 15 minutes. Once cooled, peel, core, and seed the peppers. Chop roughly.
  3. While peppers roast, cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
  4. In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  5. Stir in crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper. Bring to a simmer, then reduce heat and let cook for at least 15 minutes, stirring occasionally.
  6. In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, egg, and chopped spinach. Mix well.
  7. Preheat oven to 375°F (190°C).
  8. Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Arrange a single layer of lasagna noodles over the sauce.
  9. Spread half of the ricotta mixture over the noodles. Top with half of the chopped roasted red peppers. Sprinkle with a third of the mozzarella cheese.
  10. Repeat layers: noodles, remaining ricotta mixture, remaining roasted red peppers, and another third of the mozzarella cheese.
  11. Top with a final layer of noodles, the remaining tomato sauce, and the last third of the mozzarella cheese. Sprinkle with additional Parmesan cheese.
  12. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes, or until cheese is bubbly and lightly browned.
  13. Let the lasagna rest for 10-15 minutes before serving.

Notes

  • For a richer flavor, you can add a pinch of red pepper flakes to the tomato sauce.
  • If you prefer a smoother sauce, you can blend the roasted red peppers into the tomato sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/roasted-red-pepper-lasagna/