Roasted Red Pepper Lasagna

  • prep time1 min
  • total time 130 min
  • serves 6

This bubbly, savoury lasagna is irresistible with its layers of roasted vegetables, tomato sauce and béchamel sauce.

27 Ratings
Directions for: Roasted Red Pepper Lasagna


Tomato Sauce

1 Tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

2 carrot, peeled, and, diced

3 cup sliced mushroom

1 ½ tsp dried oregano

1 tsp dried thyme

½ tsp salt

¼ tsp pepper

¼ tsp hot pepper flakes

2 10 oz can tomato, chopped

1 313 mL jar roasted red pepper, drained, and, chopped

¼ cup tomato, paste

2 Tbsp white wine vinegar

Noodles And Spinach

8 oz flat spinach lasagna noodles, (about 12)

1 10 oz bag fresh spinach, trimmed

Bechamel Sauce

¼ cup butter

½ cup all purpose flour

4 cup milk

½ tsp salt

¼ tsp pepper

¼ tsp nutmeg

1 cup shredded asiago cheese

½ cup freshly grated parmesan cheese



Tomato Sauce

1. Preheat oven to 375 degrees F (190 degrees C).

2. In large wide saucepan, heat oil over medium heat; cook onion and garlic, stirring often, for 3 minutes.

3. Add carrots, mushrooms, oregano, thyme, salt, pepper and hot pepper flakes; cook, stirring often, for about 8 minutes or until mushrooms are soft and liquid is evaporated.

4. Stir in tomatoes, red peppers, tomato paste and vinegar; bring to boil.

5. Reduce heat and boil gently; stirring often, for 1 hour or until reduced to 5 cups (1.25 L) and thick enough to mound on spoon.

Noodles And Spinach

1. Meanwhile, in large pot of boiling salted water, cook noodles, in batches, for 8 minutes or just until tender.

2. With tongs, transfer to dish of cold water.

3. Drain; arrange in single layer between damp tea towels.

4. Stir spinach into pasta water; cook for 1 minute.

5. Drain in sieve, pressing out all liquid; chop coarsely.

6. Set aside.

Bechamel Sauce

1. In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 3 minutes.

2. Gradually whisk in milk, salt, pepper and nutmeg.

3. Cook, whisking often, for 10 to 15 minutes or until thickened.

4. Whisk in half of the Asiago cheese and 1/3 cup (175 mL) of the Parmesan.


1. Spread one-quarter of the tomato sauce in 11- x 7-inch (2 L) glass baking dish; top with layer of noodles, trimming to fit.

2. Repeat layering.

3. Spread with one-third of the béchamel sauce; top with layer of noodles.

4. Scatter spinach on top; sprinkle with remaining Asiago.

5. Top with layer of noodles, one-quarter of the tomato sauce, another layer of noodles and one third of the béchamel sauce; repeat final layering once.

6. Cover with foil.

7. (Lasagna can be prepared to this point and refrigerated for up to 24 hours; add about 10 minutes to first baking time.)

8. Bake on baking sheet for 30 minutes.

9. Uncover and sprinkle with remaining Parmesan; bake for 30 minutes or until bubbly and golden.

10. Let stand for 20 minutes.

See more: Eggs/Dairy, Cheese, Saute, Vegetarian, Pepper, Fall, Tomatoes, Party Favourites, Italian, Winter, Pasta, Vegetables, Bake

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