Red Pepper Lasagna
A vibrant and flavorful lasagna featuring roasted red peppers, rich tomato sauce, creamy béchamel, and Parmesan cheese, perfect for family dinners and special occasions.
Ingredients
Instructions
- Halve the red peppers, remove stems, seeds, and membranes.
- Place the peppers, cut side down, on a foil-lined baking sheet.
- Bake in a 425°F oven for 20 to 25 minutes or until skin is bubbly and blackened.
- Wrap the peppers in foil and let stand for 20 to 30 minutes or until cool enough to handle.
- Peel the skin from the peppers and cut into thin strips.
- In a large saucepan, heat olive oil over medium heat.
- Add chopped garlic and cook until fragrant, about 1 minute.
- Stir in crushed tomatoes, chopped parsley, pepper, salt, and nutmeg.
- Simmer the sauce for 15-20 minutes, stirring occasionally.
- Prepare béchamel: melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in milk, stirring constantly until the sauce thickens.
- Season with salt and nutmeg to taste.
- Cook lasagna noodles according to package instructions; drain.
- In a baking dish, layer noodles, tomato sauce, roasted peppers, béchamel, and Parmesan cheese.
- Repeat layers as needed, finishing with a layer of sauce and cheese on top.
- Bake in a preheated oven at 375°F for 25-30 minutes until bubbly and golden.
Nutrition & Diet Analysis (per serving)
1032
kcal
52% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).