Total Time
Prep 1 hr 30 mins
Cook 30 mins

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.

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.


Most Helpful

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.

grapefruit January 13, 2010

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