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My review
Spicy Vegetarian Lasagna
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DEWEESE
"A colorful and tasty veggie lasagna with plenty of peppers and cheese, with red pepper flakes for zip."
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Ingredients
1 h 40 m servings 312Original recipe yields 12 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
- Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
- Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
- Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 5982 Ratings
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Most helpful positive review
12/12/2007
This was a great receipe, however the previous reviewer was right, it could more easily be called "4 pepper lasagna" So, I kept the red and orange bell pepper and substitued green and yellow zuc...
Most helpful critical review
8/4/2006
The name drew me to this recipe. And since hubby loves the ingredients we gave it a go. This is a great base recipe for something that can be spectacular. This was very bland. Personally, I thin...
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12/12/2007
This was a great receipe, however the previous reviewer was right, it could more easily be called "4 pepper lasagna" So, I kept the red and orange bell pepper and substitued green and yellow zuc...
7/23/2003
Very good but missing something. The name is a bit misleading as I did not think it was spicy at all, and really the only vegetable besides the onion is bell pepper. A more accurate name would b...
9/12/2001
Really great. My husband, a big meat-eater even loved it. I used a bit more peppers than listed and doubled the red pepper flakes for a great spicy dish. 8 hearty portions. My husband even t...
1/3/2003
Wonderful! I add pecorino romano to my mix and it is wonderful. The key really is to cook the sauce for a while, let it develop the flavors. I also add 1/2 cup red wine to the sauce.
8/29/2010
I use this particular recipe as my base anytime I make Veg. Lasagna and it always turns out great. The kick from the red pepper flakes perfectly compliments the cheese and veggies. my only probl...
1/5/2009
This is a really great starting place for a vegetarian lasagna. From making others like this, I've learned that unless you bulk it up some with other veggies it just isn't that filling. I also...
10/25/2002
This lasagna was excellent. I did find that I had at least 1/2 of each pepper leftover, which I used the next day for fajitas. Next time for cost savings I might only try three types of pepper...
2/13/2006
I've given this recipe four stars, but I don't feel very fair rating it since I varied so far from the recipe. (The site forces you to "rate" if you "review.") Instead of the sauce described, ...
8/4/2006
The name drew me to this recipe. And since hubby loves the ingredients we gave it a go. This is a great base recipe for something that can be spectacular. This was very bland. Personally, I thin...