Cravings of a Lunatic

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Roasted Red Pepper Lasagna

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This Roasted Red Pepper Lasagna is the perfect meatless pasta recipe. It is full of flavour and incredibly easy to make.

Roasted Red Pepper Lasagna close up image of pasta on fork with plate of it in the blurred background.

Roasted red pepper lasagna is one of my favourite kinds of pasta to make when we have guests who don’t eat meat. It’s very easy to substitute cheeses so it can be vegetarian and vegan as well.

Okay, so I admit I’m completely addicted to roasted red peppers. If loving them is wrong I don’t want to be right.

I keep jars of them in my pantry all the time. You can make so many things with roasted red peppers.

I’m a sucker for roasted red pepper pasta and experimenting with tons of variations of it. I make it so many different ways, I probably never make it the same way twice. It’s an endless search for the very best roasted red pepper pasta. This one definitely tops the list.

This recipe is hearty and uses a chunky red pepper pesto as the base. It turns out perfectly every single time we make it.

Not only is this a pretty lasagna, but the taste is out of this world. It’s in regular rotation in our household because it’s spectacular!

I mean who could resist this lasagna. It’s so good. I had two helpings of it. Okay, so that’s a lie. I had three. Don’t judge!

Craving more roasted red pepper recipes:

Roasted Red Pepper Lasagna served on a blue plate.

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Roasted Red Pepper Lasagna close up image of pasta on fork with plate of it in the blurred background.
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Roasted Red Pepper Lasagna

This Roasted Red Pepper Lasagna is the perfect meatless pasta recipe. It is full of flavour and incredibly easy to make. 
Course Dinner
Cuisine Italian
Keyword lasagna, meatless pasta, roasted red pepper pasta
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 653kcal
Author Kim Beaulieu of Cravings of a Lunatic

Ingredients

Instructions

Prep:

  • Preheat oven to 400 degrees F.
  • Spray a lasagna pan or casserole dish (9 x 13) with non-stick cooking spray. Set aside.
  • Shred your cheese.
  • Bring a stock pot of water to a boil, salt the water. Once it boils add the pasta, and cook for 1 minute less than the package instructs. I cooked mine for 7 minutes. Drain but do NOT rinse. Time this step properly with the sauce below. I suggest tossing the noodles in the water as the sauce thickens at the end.

For the sauce:

  • While the water is heating up you can start your sauce.
  • In a large skillet drizzle the olive oil. Turn the heat to a medium low. Once the oil glistens add the onions, shallots and a dash of salt. Cook them for about 15 minutes, they should be just starting to brown. Add the roasted red peppers, cook for another 5 minutes. Remove from heat.
  • Toss the mixture into a food processor and let it whir until the vegetables become combined but still slightly chunky. Remove and pop that mixture back in the skillet.
  • Turn the skillet on a medium heat, let it start to heat up then add the broth. Cook that for about 5 minutes, then add the heavy cream. Stir over medium heat until it thickens, this should take about 5 to 10 minutes. Toss in the dried parsley. Salt and pepper to taste. Remove from heat.

Assembling the Lasagna:

  • Lay two layers of noodles on the bottom. (some people do one but we like ours with more noodles and cheese, and less sauce).
  • Spread a layer of sauce over top.
  • Toss some cheese over top.
  • Continue to layer this way until you reach the top of the casserole dish or run out of ingredients.
  • I always use more cheese on top than inside. About double in fact.
  • Pop the lasagna in the oven for about 15 to 20 minutes, depending how you like your cheese. We like ours browned to perfection so I went a full 20 minutes.
  • Remove from oven and slice.
  • Serve with a big old roasted red pepper loving smile!

Notes

Recipe inspired by The Pioneer Woman's Roasted Red Pepper Pasta
This recipe makes (One) 9 x 13 Pan of Lasagna. It feeds between 6 to 8 people.
You can adjust the noodles, the sauce and the cheese depending on how you like your lasagna. We like ours with lots of noodles and cheese, but lighter on the sauce. If you are someone who likes their lasagna heavy on the sauce I suggest doubling the ingredients for more sauce to layer over top.
Please keep in mind that this recipe is meatless but not vegetarian or vegan. To make it either make sure to use cheese that meets your diet's requirement. There are tons of vegan cheeses out there, just choose carefully if you are going for the melty cheese effect of lasagna. Some melt better than others.

Nutrition

Calories: 653kcal | Carbohydrates: 57g | Protein: 29g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 107mg | Sodium: 1906mg | Potassium: 426mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1493IU | Vitamin C: 40mg | Calcium: 506mg | Iron: 2mg

Roasted Red Pepper Lasagna overhead image of casserole dish with a serving of the lasagna removed.

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Comments

  5. Liz says

    I need a tutorial on photographing gooey, drippy cheese! Your lasagna looks fantabulous!!!! I’m definitely going to try the red pepper sauce 🙂

    Reply

  19. Renee says

    Seriously Kim, you are the queen of lasagna photos. It looks so amazingly good. And yea! for roasted red peppers. Such great flavor to have in lasagna.

    Reply

  32. Carol at Wild Goose Tea says

    You may be crazy about roasted red peppers—I do like them of course—but I am crazy about lasagna. This is a variation of lasagna that is not in my recipe folder. I like it. No I love it. Good enticing picture with the cheese dripping. Roped me in.

    Reply

  33. Maureen says

    This lasagna is so comforting! Just look at the cheese. It’s oozing cheesiness. And the red peppers surely brought out a one-of-a-kind flavor! Very amazing!

    Reply

  34. Eartha Kitsch says

    Hi! I’d like to make this today but am confused on one ingredient. When you say “2 jars 370 ml” of roasted red peppers, do you mean (a) 2 jars at 370 ml a piece or (b) 370 ml total? Thanks!

    Reply

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