Roasted Red Pepper Lasagna

Roasted Red Pepper Lasagna

"'A friend gave me this recipe, and it quickly became a family favorite,' says Deborah Johnson of Cody, Wyoming. 'It's rich and creamy, and the roasted red peppers give it such a wonderful flavor.'"
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1 h 35 m servings
Serving size has been adjusted!
Original recipe yields 9 servings

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  • Prep

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  1. Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips.
  2. Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Spread 1 cup pepper sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.


  • Nutritional Analysis: One piece equals 229 calories, 8 g fat (5 g saturated fat), 19 mg cholesterol, 386 mg sodium, 31 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.


Read all reviews 47
  1. 56 Ratings

Most helpful positive review

Absolutely wonderful!!! I think this might replace my constant craving for regular old lasagna. Takes some time to whip up, if you are going to follow the recipe and roast your own peppers, bu...

Most helpful critical review

This was super good, I was just hoping for it to taste a lot more like roasted red pepper. Basically, I feel like you could just make a plain tomato sauce lasanga and it would be just as good. I...

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Absolutely wonderful!!! I think this might replace my constant craving for regular old lasagna. Takes some time to whip up, if you are going to follow the recipe and roast your own peppers, bu...

I make this recipe pretty often. It is a hearty vegetarian dish and you won't miss the meat at all! I follow the directions except adding a few more cloves of garlic as we love garlic. I use who...

Grown ups love it - kids didn't like. The only complaint my husband had was that the cheese wasn't very flavorful, so next time I will probably use a variety of cheese rather than just the parm...

First, I have to agree w/ h82ck: I could have used more pepper sauce when it came time to construct the layers. For someone who is *trying* to become a cook (me), this recipe is a little intimi...

This was absolutely delicious but I did change some things. I simmered a 1/4 c red onion with the pepper mixture, used fresh basil, ommitted the white sauce completely, and used a parm, provolon...

Absolutely incredible. This can be made a few days in advance and baked prior to serving (add an extra 5-10 minutes cooking time). You will not be disappointed! :)

This recipe is delicious! I have made it a few times for friends and family, and it was a huge hit. The meatiness of the roasted peppers is just enough to satisfy the meat eaters - everyone comm...

Excellent! This is actually one of the first recipes that I ever used, and it was one of the first dishes I ever cooked. I now LOVE cooking and still love to make this dish. It is a bit time con...

I used two large jars of roasted red peppers instead of roasting my own. I also added two containers of raw sliced mushrooms as I was putting together the layers. This helped the lasagna from c...

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