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    Home » Dinner Recipes

    Roasted Red Pepper Lasagna

    Published: Mar 9, 2014 · Modified: Feb 5, 2022 by Kim Beaulieu · This post may contain affiliate links

    3.7K shares
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    Roasted Red Pepper Lasagna on a blue plate
    Roasted Red Pepper Lasagna collage image featuring finished recipe on a blue plate as the top image and a close up of the pasta on a fork as the bottom image.

    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:

    • Meatless Roasted Red Pepper Lasagna
    • Roasted Red Pepper Pasta with Italian Sausage
    • Easy Roasted Red Pepper Pasta
    • Mini Meatloaf Sandwiches with Red Pepper Pesto
    • Steak Fajitas with Drunken Peppers

    Roasted Red Pepper Lasagna served on a blue plate.

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    Instagram ~ YouTube ~ Kiss My Smoke

    Roasted Red Pepper Lasagna close up image of pasta on fork with plate of it in the blurred background.
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    5 from 3 votes

    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

    • 2 tbsp olive oil
    • 1 sweet onion diced
    • 2 large shallots diced
    • ½ tsp salt
    • 640 ml jarred roasted red peppers
    • 1 cup vegetable broth
    • 1 cup heavy cream
    • 2 tbsp dried parsley
    • salt and pepper to taste
    • 6 cups mozzarella cheese grated
    • 500 grams lasagne noodles cooked

    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.

    Thanks for visiting today!

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    Toodles! xx

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    This post may contain affiliate links. Read my disclosure policy.

    Reader Interactions

    Comments

    1. Jennie @themessybakerblog

      March 11, 2014 at 9:55 am

      Oh my, meatless lasagna... I'm in lurve! Roasted red peppers are the bees knees. What a great meal, Kim! I'll be right over.

      Reply
    2. Lane @ Supper for a Steal

      March 11, 2014 at 1:34 pm

      I love roasted red peppers too! This lasagna just looks amazing!

      Reply
    3. Sarah

      March 11, 2014 at 1:53 pm

      Yummy! Love the richness

      Reply
    4. Kate@Diethood

      March 11, 2014 at 8:17 pm

      Great flavors, Kim! I looooove this lasagna!

      Reply
    5. Maureen | Orgasmic Chef

      March 12, 2014 at 3:13 am

      I never thought about it but I suspect I'm addicted to gorgeous roasted peppers too. I've never made a lasagna with them but I'm going to!

      Reply
    6. Bam's Kitchen

      March 12, 2014 at 10:01 am

      These photos are food porn and drool worthy. I love red roasted peppers too they are so sweet and delicious and perfect in this lasagna.

      Reply
    7. Tiffany @ Triple Crème Decadence

      March 12, 2014 at 2:36 pm

      The idea of adding roasted red peppers sounds delicious. I love the natural sweetness they bring to dishes. This lasagna looks so tasty!

      Reply
    8. Laura Hunter

      March 13, 2014 at 6:42 am

      Stop it, that first photo just about killed me. Now I all I can think about how incredible that looks and how I need to make it right now.

      Reply
    9. Tammi @ Momma's Meals

      March 13, 2014 at 10:25 am

      Wow this looks amazing! I just made my own roasted red pepper sauce a few weeks ago and I'm totally addiced myself! I love how you used it for a lasagna! Genius!

      Reply
    10. Courtney @ Neighborfood

      March 13, 2014 at 12:35 pm

      Oh my gosh I want to face plant into this! It looks so ridiculously cheesy and comforting. Pinning!

      Reply
    11. Anne @ Webicurean

      March 15, 2014 at 12:41 pm

      That's some good looking lasagna! I think I have everything on hand to make this--I can't wait to try it now!

      Reply
    12. Carol at Wild Goose Tea

      March 16, 2014 at 4:42 pm

      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
    13. Maureen

      March 30, 2015 at 2:59 am

      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
    14. Eartha Kitsch

      July 14, 2018 at 12:14 pm

      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
      • Kim Beaulieu

        September 13, 2018 at 11:24 pm

        2 X 370 ml jars. Hope that helps and sorry for the delayed response. Also, if you like it less saucy one jar will do.

        Reply
    15. Ann

      January 29, 2022 at 12:20 pm

      5 stars
      I made this for my son and his partner because they are vegetarian and they loved it. Even my husband who is a big meat and potatoes guy loved it.

      Reply
      • Kim Beaulieu

        January 29, 2022 at 2:49 pm

        Thanks for trying the recipe. So happy everyone loved it.

        Reply
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