Pasta, Side Dishes

Red Pepper Lasagna

I am re-posting this recipe in our recipe format so it is  easier for you to read and print…enjoy and  have a great day!


Today our recipe is Red Pepper Lasagna. This is another recipe that we have used for years and I just love it!!

The layers of red pepper/tomato sauce and béchamel really combine together and taste so good. I hope you will give it a try!!

Easy Make Ahead Meal

This recipe is one of those that you can make a day or two ahead and pop in the fridge until you are ready to cook it.  I would suggest taking it out of the refrigerator an hour or so before you are going to cook it.

You will also quickly realize that this is a great “leftover” meal as well.   Seems like you can’t go wrong.

Throw a steak on the grill or some italian sausages in the oven or on the grill and make it an even easier meal!    A salad would finish the menu off quite nicely.




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Red Pepper Lasagna
  1. In a saucepan add some olive oil and the garlic and sauté for a few minutes.
  2. Add the roasted red pepper strips and continue to sauté for 3-4 minutes.
  3. Add the crushed tomatoes and wine and bring to a boil, turn to a simmer.
  4. For the Bechamel Sauce:
  5. In a separate sauce melt the butter and add flour, whisking until well incorporated.
  6. Slowly add milk and continue to whisk until mixture is smooth.
  7. Add fresh ground nutmeg and salt and pepper.
  8. Bring to a boil and then remove from heat.
  9. In a 13 x 9 baking dish add some tomato sauce on bottom of pan.
  10. Put down a layer of pasta sheets and then add some béchamel sauce and tomato/pepper sauce, then another layer of pasta sheets, continue until you have made 3-4 layers of pasta, ending with sauce on top.
  11. Bake at 350 degrees for 30-35 minutes, until cooked and bubbly.
  12. Let sit for 5-10 minutes before serving as this will make it easier to cut when you are ready to serve.
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