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 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
- 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!
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