Roasted Red Pepper Lasagna

Recipe by MMers
READY IN: 3hrs 50mins




  • To make Tomato Sauce: In medium saucepan, heat oil over medium heat.
  • Cook onion and garlic for about 3 minutes.
  • Add next 7 ingredients (up to, but not including, tomatoes) and cook for about 8 minutes or until liquid has evaporated.
  • Stir in tomatoes, peppers, paste and vinegar.
  • Heat to boiling, reduce temperature and, stirring often, simmer for about 1 hour or until thick enough to mound on a wooden spoon.
  • In large pot of boiling water, cook lasagna noodles for about 8 minutes or until tender.
  • Drain (reserving hot water) and rinse under cold water.
  • Set aside.
  • Stir spinach into hot water and cook for 1 minute.
  • Drain and squeeze out liquid.
  • Chop coarsely.
  • To make White Sauce: Melt butter in medium saucepan, gradually whisk in flour and over medium heat cook, stirring constantly, for about 3 minutes.
  • Remove pan from heat and whisk in milk, salt, pepper and nutmeg.
  • Cook over medium heat, stirring constantly, until thickened (10-15 minutes).
  • Whisk in 1/2 cup Asiago and 1/3 cup Parmesan cheeses until melted.
  • To Assemble: Spread 1/4 of the tomato sauce in a 9 by 11 inch baking dish.
  • Top with single layer of noodles, trimming to fit dish.
  • Repeat layering (tomato sauce/noodles).
  • Spread with 1/3 white sauce, and a single layer of noodles.
  • Top with all of the spinach and the remaining Asiago cheese.
  • Top with single layer of noodles, 1/4 tomato sauce, noodles and 1/3 white sauce.
  • Repeat layering (noodles/tomato sauce/noodles/white sauce).
  • Cover with aluminum foil.
  • Lasagna can be refrigerated at this point and cooked the next day (add 10 minutes to first baking time).
  • Place dish on baking sheet and cook in a 375F (190C) degree oven for 30 minutes.
  • Remove from oven and sprinkle with remaining Parmesan cheese.
  • Return to oven and bake, uncovered, for another 30 minutes or until cheese is golden.
  • Let stand for 20 minutes before serving.