Red Pepper and Spinach Lasagna

"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."
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Ready In:
1hr 15mins




  • 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.
  • Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
  • 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.
  • 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.

Questions & Replies

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  1. Siren Chef
    We love this -- great for leftovers, too. I use jarred roasted red peppers soaked for a bit in balsamic - mmm!
  2. mexxiepollo
    wonderful recipe! absolutely delicious! sure is a winner!!


I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
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