Red Pepper and Spinach Lasagna

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

If you are looking for a vegetarian lasagna recipe, or simply want to update the Italian classic, try this easy pepper and spinach version. I can't tell you just how terrific this veggie lasagna is – tender pepper and fresh spinach smothered in oozing cheese.

Ingredients Nutrition


  1. Preheat the oven to 350°F Place the peppers in a roasting tin and drizzle with the oil and balsamic vinegar. Roast for 20 minutes, add the garlic and roast for a further 10 minutes until the peppers are softened and charred.
  2. Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
  3. To make the sauce, heat the milk with the bay leaf to just below boiling point and simmer gently for 5 minutes. Melt the butter in a non-stick pan, add the flour and cook, stirring all the time, for 2 minutes. Gradually add the milk, whisking well, and bring to the boil until thickened. Stir in the mustard and half of the Parmesan.
  4. To layer up the lasagna, spoon a third of the sauce into the base of an ovenproof dish. Scatter over half of the peppers, half of the spinach and half of the mozzarella. Top with a layer of lasagna. Repeat this process, finishing with the final third of the sauce. Scatter over the remaining Parmesan and bake for 25 to 30 minutes.
Most Helpful

We love this -- great for leftovers, too. I use jarred roasted red peppers soaked for a bit in balsamic - mmm!

Siren Chef October 17, 2010

wonderful recipe! absolutely delicious! sure is a winner!!

mexxiepollo January 26, 2009