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Spicy Vegetarian Lasagna

SUBMITTED BY: DEWEESE PHOTO BY: pineappleblonde

"A colorful and tasty veggie lasagna with plenty of peppers and cheese, with red pepper flakes for zip."

RECIPE RATING:

Read Reviews (23)

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PREP TIME	30 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 40 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (16 ounce) package lasagna noodles
2 teaspoons olive oil
2/3 cup diced red bell pepper
2/3 cup diced orange bell pepper
2/3 cup diced yellow bell pepper
2/3 cup diced green bell pepper
1 small yellow onion, diced
2 (14.5 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 dash crushed red pepper flakes
1/4 cup grated Parmesan cheese
1 (15 ounce) container ricotta cheese
1 (8 ounce) package shredded mozzarella cheese
4 eggs
1/4 teaspoon black pepper
1/4 teaspoon dried oregano, crushed
1/4 cup grated Parmesan cheese (optional)

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

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REVIEWS

Reviewed on Aug. 13, 2003 by TORTOISE33

Very good but missing something. The name is a bit misleading as I did not think it was spicy... MORE

Reviewed on Jul. 14, 2003 by JENNIFERDROZ

Really great. My husband, a big meat-eater even loved it. I used a bit more peppers than... MORE

Reviewed on Jul. 14, 2003 by NRGUPTA

Wonderful! I add pecorino romano to my mix and it is wonderful. The key really is to cook... MORE

Reviewed on Mar. 23, 2003 by ANGELZWOULDFALL

This lasagna was excellent. I did find that I had at least 1/2 of each pepper leftover, which... MORE

Reviewed on Mar. 23, 2003 by JDBOWDOIN

I don't normally like peppers but this lasagna is yummy !!! Even the non-vegetarians in my... MORE

Reviewed on Jul. 14, 2003 by tianne

This was excellent. I really enjoyed the light, summery flavors. However, i only used 1 egg... MORE

Reviewed on Aug. 4, 2006 by Breeze

The name drew me to this recipe. And since hubby loves the ingredients we gave it a go. This... MORE

Reviewed on Feb. 13, 2006 by youattal

I've given this recipe four stars, but I don't feel very fair rating it since I varied so far... MORE

Reviewed on Dec. 12, 2007 by chefcutie247

This was a great receipe, however the previous reviewer was right, it could more easily be... MORE

Reviewed on Apr. 18, 2007 by DENA

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