Roasted Red Pepper Lasagna with Old Cheddar
Dive into layers of irresistible flavor with our Roasted Red Pepper Lasagna with Old Cheddar—a unique twist on the classic comfort dish. This recipe combines smoky, oven-roasted red bell peppers, a creamy ricotta-spinach filling, and a bold blend of shredded old cheddar and Parmesan cheeses for a rich, savory experience. Perfectly seasoned with aromatic garlic, basil, and oregano, the homemade tomato sauce ties it all together, infusing every bite with a burst of tangy goodness. Easy-to-follow instructions guide you through assembling this decadent masterpiece, baked to bubbling perfection. Ideal for dinner parties or family meals, this roasted red pepper lasagna will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 4 large red bell peppers
- 2 tablespoons olive oil
- 2 cups ricotta cheese
- 2 cups shredded old cheddar cheese
- 1 cup grated Parmesan cheese
- 3 cups spinach leaves
- 1 large egg
- 3 cloves garlic
- 28 ounces diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup water
Instructions
Preheat your oven to 450°F (232°C).
Place the red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 20-25 minutes, turning occasionally, until the skins are blistered and slightly charred.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. Peel off the skins, remove the stems, and seeds. Chop the roasted peppers and set aside.
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean towel to prevent sticking.
In a medium bowl, combine the ricotta cheese, 1 cup of shredded old cheddar cheese, grated Parmesan cheese, egg, and spinach leaves. Mix well and set aside.
Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Mince the garlic and sauté it until fragrant, about 1 minute. Add the diced tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and water. Simmer for 15 minutes, stirring occasionally.
Reduce the oven temperature to 375°F (190°C).
Spread a thin layer of the tomato sauce on the bottom of a 9x13-inch (23x33 cm) baking dish. Arrange 4 lasagna noodles over the sauce.
Spread one-third of the ricotta mixture over the noodles. Top with one-third of the roasted red pepper pieces and spoon over a portion of the sauce. Sprinkle with a handful of shredded old cheddar cheese.
Repeat the layers two more times, finishing with a layer of noodles, sauce, and the remaining old cheddar cheese on top.
Cover the dish tightly with aluminum foil and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
5090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.9 g | 256% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 6799 mg | 296% | |
| Total Carbohydrate | 622.3 g | 226% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 77.1 g | ||
| Protein | 252.8 g | 506% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 5097 mg | 392% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 5911 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
