'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.'

Allrecipes Member

Recipe Summary test

prep:
45 mins
cook:
50 mins
total:
1 hr 35 mins
Servings:
9
Yield:
9 servings
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

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.

Nutrition Facts

277 calories; protein 11.9g; carbohydrates 35.8g; fat 10.4g; cholesterol 22.7mg; sodium 439.9mg. Full Nutrition
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Reviews (57)

Rating: 5 stars
02/15/2007
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, but man, good eats. I added a diced onion to the peppers and garlic as it cooked, then threw in some parmesan cheese and red wine with the tomato mixture as it simmered. Used mozzarella cheese instead of just parm (and lots of it too!) and added a layer of provolone cheese as well. Using all fresh herbs really enhances this dish....I seriously thought it was delicious, as did my friend, and it had a beautiful presentation. Served with a simple Caesar salad and some toasted garlic bread. Read More
(20)
Rating: 4 stars
02/12/2007
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 parmesean. Read More
(11)
Rating: 5 stars
12/08/2007
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 whole wheat noodles and organic red peppers and I think this is a great healthy entree. A spinach salad or steamed green beans goes really well. Read More
(11)
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Rating: 5 stars
07/01/2007
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 intimidating. I thought I was never going to be done. Plan accordingly! My boyfriend, however, is still talking about it, and I grudgingly admit that I absolutely loved it as well. Meat is normally what we base our main courses around, and for a vegetarian dish, this was unbelievably filling and satisfying. We are adding this to permanent recipe rotation and I will make it again as soon as I am up to the challenge! Read More
(10)
Rating: 4 stars
06/17/2010
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, provolone, asiago mix for cheese. With these changes, the recipe was absolutely 5 stars! Read More
(9)
Rating: 5 stars
12/07/2006
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! :) Read More
(9)
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Rating: 5 stars
08/05/2009
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 commented on how flavourful and yummy it was. Well worth the effort (although it's not as time consuming as you would expect). Only changes I made was more white sauce, I also used mozzarella cheese. The first time I made it, it was a little dry (but still good!) I highly recommend this recipe! It was my first time roasting peppers, and it was a lot easier than I anticipated! TRY THIS RECIPE!!!! Read More
(7)
Rating: 5 stars
12/27/2006
This lasagna was fantastic. I used a jar of red peppers instead of roasting them myself, and it still came out wonderful. Read More
(6)
Rating: 5 stars
01/04/2011
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 consuming, but worth it, and great to serve to company :-) Happy Cooking! Read More
(6)