Roasted Red Pepper Lasagna

Discover the vibrant flavors of Roasted Red Pepper Lasagna, a comforting and visually stunning twist on a classic Italian favorite. This recipe layers al dente lasagna noodles with creamy ricotta, a blend of mozzarella and Parmesan cheeses, and the smoky-sweet essence of freshly roasted red bell peppers. A hearty marinara sauce infused with sautéed onion, garlic, and fragrant dried herbs ties everything together for a truly irresistible dish. Perfectly golden and bubbly after baking, this lasagna is garnished with fresh parsley for a burst of freshness. Ideal for family dinners or entertaining, this dish combines rich textures and bold flavors in every bite. Ready in just 90 minutes, it’s an impressive yet approachable recipe that elevates your pasta night with a gourmet touch.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 12 sheets lasagna noodles
• 4 large red bell peppers
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 pieces garlic cloves
• 2 cups ricotta cheese
• 3 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 cups marinara sauce
• 0.25 cup fresh parsley

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Place the red bell peppers on a baking sheet lined with parchment paper. Roast them for 25-30 minutes, turning occasionally, until the skin is blackened and blistered.

Step 3

Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap and let them steam for 10 minutes. Peel off the charred skin, remove the seeds and stems, and chop the peppers into small pieces.

Step 4

Reduce the oven heat to 375°F (190°C).

Step 5

Cook the lasagna noodles according to the package instructions. Drain and set aside on a clean kitchen towel to avoid sticking.

Step 6

Heat olive oil in a skillet over medium heat. Finely chop the onion and garlic, then sauté them for 5-7 minutes until softened.

Step 7

In a large mixing bowl, combine ricotta cheese, 2 cups of shredded mozzarella, Parmesan cheese, egg, basil, oregano, salt, and black pepper. Mix until well blended.

Step 8

Grease a 9x13-inch baking dish with cooking spray or olive oil.

Step 9

Spread 1 cup of marinara sauce onto the bottom of the baking dish. Place a layer of lasagna noodles on top, followed by a layer of ricotta mixture, roasted red peppers, a sprinkle of sautéed onions and garlic, and another layer of marinara sauce. Repeat the layers until all ingredients are used, ending with a layer of marinara sauce.

Step 10

Top the lasagna with the remaining 1 cup of shredded mozzarella.

Step 11

Cover the dish with aluminum foil and bake for 30 minutes at 375°F (190°C).

Step 12

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and lightly golden.

Step 13

Garnish with fresh parsley and let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Roasted Red Pepper Lasagna!

Nutrition Facts

Serving size	3513.3 grams (3513.3g)

Amount per serving	% Daily Value*
Calories	5481

Total Fat 213.50g	274%
Saturated Fat 100.30g	501%
Polyunsaturated Fat 4.60g
Cholesterol 842mg	281%
Sodium 7857mg	342%
Total Carbohydrate 636.60g	231%
Dietary Fiber 50.70g	181%
Total Sugars 75.60g
Protein 280.60g	561%

Vitamin D 54IU	269%
Calcium 5671mg	436%
Iron 33mg	181%
Potassium 3685mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.4%

Protein: 20.1%

Carbs: 45.6%