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
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Roasted Red Pepper Lasagna
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
Nutrition
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Manu
Ohhhhhhh now I am hungry! Look at that cheese! I love the idea of using roasted peppers! LOVE them!
Melanie
It's 8 a.m. and you have me craving lasagna - job well done!
Jennifer @ Peanut Butter and Peppers
I just love roasted red peppers and i would go crazy for your pasta dish! It's just beautiful!!
Dorothy at Shockingly Delicious
That piece gone in the bottom picture? I ate it. I don't apologize.
Liz
I need a tutorial on photographing gooey, drippy cheese! Your lasagna looks fantabulous!!!! I'm definitely going to try the red pepper sauce 🙂
John@Kitchen Riffs
Love the idea of featuring roasted red pepper in lasagna! This is perfect -- thanks.
Shaina
I am a HUGE fan of roasted red peppers too. And I really love veggie lasagna, awesome recipe
MealDiva
This looks fantastic! Beautiful pictures!
Bobbi's Kozy Kitchen
This is a truly drool worthy lasagna! I love roasted red peppers and could eat them by the handful!
The Ninja Baker
Your love affair with roasted red peppers is sooo right, Kim B! Especially when mouth watering veggie lasagna is involved =)
Brianne @ Cupcakes & Kale Chips
Roasted red peppers make such a fabulous sauce! This looks so wonderful, Kim!
Cindys Recipes and Writings
What a cool twist on lasagna, Kim! I'd love a big piece please1
Alice // Hip Foodie Mom
oh my gawd, Kim! I love this!!! love roasted red bell peppers. . totally going to try this! what a fabulous veggie dish!
mjskit
OMG this looks good!!!!
The Wimpy Vegetarian
OMG, what an amazing photo!!!! I can just taste your lasagna. I love red peppers too - I can't get enough of them. I'm pinning this lasagna right now.
Simone
I love roasted red peppers too! I make a mean gazpacho with them too...:) but this looks awesome!
Sarah | Curious Cuisiniere
I have fallen in love with roasted red peppers recently. I can't wait to try them in lasagna!
Anna (Hidden Ponies)
Oooh, this is gorgeous! I love lasagna with intensity, and your roasted red pepper twist is perfect! Love all those cheesy layers!
Renee
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.
Choc Chip Uru
Roasted red peppers or sundries tomatoes are my friends 😀
Yum!!!
Cheers
Choc Chip Uru