Red Pepper Lasagna Recipe
Prep Time: 2 Hours
Cook Time: 35 Minutes
Yield: 8 servings
For red pepper sauce: Preheat oven to 425°. Halve peppers and remove stems, seeds and membranes. Place peppers cut side down on a foil-lined baking sheet. Bake 20 to 25 minutes or until skin is bubbly and browned. Wrap peppers in foil and let stand 20 to 30 minutes until cool enough to handle. Peel skin from peppers. Cut peppers into thin strips.
In a large saucepan, heat olive oil and cook red pepper over medium heat for 1 minute. Stir in un-drained tomatoes, parsley, garlic and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring often. Set aside to cool.
For Béchamel sauce: In a medium sauce pan melt butter or margarine. Stir in flour, salt and nutmeg till smooth. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir for 1 minute more. Set aside to cool.
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To assemble: Grease the bottom of a 3-quart rectangular baking dish. Cover bottom with about 1/4 of the cooked lasagna noodles. Spread about 1-1/4 cups of the red pepper sauce over the pasta. Drizzle about 3/4 cup of the béchamel sauce over the red pepper sauce; sprinkle with about 1/3 cup of the Parmesan cheese. Repeat twice more with the pasta, red pepper sauce, béchamel sauce and Parmesan cheese. Top with the remaining pasta and béchamel sauce then sprinkle with the remaining Parmesan cheese.
Put back, uncovered, in a 350° oven 30 to 35 minutes or till bubbly and light brown on top. Let stand 10 minutes before serving.
Wines to pair with this recipe
Try The Big Easy from Fess Parker. Aromas of blackberry, cherry, plum, boysenberry, vanilla and baking spices with tastes of berries, dark chocolate, plum and smoked meats. This blend consists of Syrah, Grenache and Petite Syrah. Buy Now.
We also recommend San Felice Il Grigio Riserva Chianti Classico. From the hills of Tuscany, with aromas of berries, cherries, dark plum and herbs with tastes of fresh fruit and balanced tannins. Buy Now.
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