Roasted Red Pepper Lasagna

READY IN: 2hrs
Recipe by Katha

Originally got this from Taste of Home Light & Tasty. Made a few changes as we love cheese. Made this for my dad's 70th birthday--everyone loved it. I hope you do too.

Top Review by grapefruit

This was delicious. However, I'm giving it 4 stars only because I felt the 9X13 dish was too large for this lasagne. I didn't seem to have enough of the pepper sauce to make more than two layers (and that too, barely). Maybe I did something wrong, but my sauce reduced quite a bit when it was cooking. I made no changes to the recipe except for adding fresh parsley and omitting the dried basil because I didn't have any. ALso - I used just 1 cup of parmesan. Loved the flavour of this lasagne and how creamy it was. Will make again. Thanks for the recipe Katha.

Ingredients Nutrition


  1. Cut each pepper into quarters remove seeds.
  2. Place peppers cut side down on a foil lined baking sheet.
  3. Broil 4 inches from heat for 20-25 minuets or until skin is blistered & blackened.
  4. Immediately place peppers in a bowl, cover & let stand 15-20 minutes.
  5. Peel off & discard skin.
  6. Cut peppers in 1/4 inch strips.
  7. Cook lasagna noodles according to package directions; drain.
  8. In saucepan cook red peppers & garlic in oil for about 1 minute; add tomatoes, parsley, sugar, basil & pepper.
  9. Simmer uncovered 20 minutes.
  10. In another saucepan melt butter.
  11. Stir in flour until smooth.
  12. Gradually add milk.
  13. Bring to a boil; cook& stir for 2 minutes or until thickened.
  14. Spread 1 cup pepper sauce in a 13x9x2-inch baking dish coated with nonstick cooking spray.
  15. Top with 3 noodles 1 1/2 cups pepper sauce, 1 cup white sauce 1/3 of parmesan cheese.
  16. Repeat layers ending with cheese.
  17. Bake uncovered at 350°F for 30-35 minutes or until bubbly.
  18. Or covered for 15-20 minutes then uncover for last 10-15 minuets.
  19. Let stand about 15 minutes before cutting.

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