Roasted Red Pepper Lasagna Recipe

Name: Roasted Red Pepper Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large sweet red peppers; 12 sun-dried tomatoes; 1 cup boiling water; 3/4 cup fresh basil leaves; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 2 cloves garlic; 1 (8-ounce) can no-salt-added tomato sauce; 2 tablespoons water; 1 (8-ounce) carton light process cream cheese, softened; 3/4 cup nonfat ricotta cheese; 1/2 cup nonfat sour cream; 1/4 cup frozen egg substitute, thawed; 1/4 cup freshly grated Parmesan cheese; 2 teaspoons dried oregano; Vegetable cooking spray; 3 cups sliced fresh mushrooms; 2 1/4 cups shredded carrot; 2 cups chopped zucchini; 1 cup chopped onion; 6 cooked lasagna noodles (cooked without salt or fat); 2 cups (8 ounces) shredded part-skim mozzarella cheese

Servings: persons

3 large sweet red peppers
12 sun-dried tomatoes
1 cup boiling water
3/4 cup fresh basil leaves
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cloves garlic
1 (8-ounce) can no-salt-added tomato sauce
2 tablespoons water
1 (8-ounce) carton light process cream cheese, softened
3/4 cup nonfat ricotta cheese
1/2 cup nonfat sour cream
1/4 cup frozen egg substitute, thawed
1/4 cup freshly grated Parmesan cheese
2 teaspoons dried oregano
Vegetable cooking spray
3 cups sliced fresh mushrooms
2 1/4 cups shredded carrot
2 cups chopped zucchini
1 cup chopped onion
6 cooked lasagna noodles (cooked without salt or fat)
2 cups (8 ounces) shredded part-skim mozzarella cheese

1
Cut peppers in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 15 to 20 minutes or until charred. Place in ice water until cool; peel and discard skins. Coarsely chop peppers.
2
Combine tomatoes and 1 cup boiling water in a small bowl; let stand 5 minutes. Drain.
3
Position knife blade in food processor bowl; add chopped pepper, tomatoes, basil, and next 4 ingredients. Process until smooth, scraping sides of processor bowl once. Combine pepper mixture, tomato sauce, and 2 tablespoons water; stir well. Set aside.
4
Beat cream cheese at medium speed of an electric mixer until creamy. Add ricotta cheese, sour cream, egg substitute, Parmesan cheese, and oregano, beating until smooth. Set aside.
5
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, carrot, zucchini, and onion; saute 8 minutes or until tender.
6
Spread 3/4 cup pepper mixture over bottom of a 13- x 9- x 2-inch baking dish coated with cooking spray. Place 3 lasagna noodles over sauce; top with half of cream cheese mixture, half of vegetable mixture, and half of remaining pepper mixture. Repeat layers with remaining noodles, cream cheese mixture, vegetable mixture, and pepper mixture.
7
Cover and bake at 350u00b0 for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 5 additional minutes or until cheese melts. Let stand 10 minutes before serving.

1756

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3 large sweet red peppers, 12 sun-dried tomatoes, 1 cup boiling water, 3/4 cup fresh basil leaves, and more.

Yes, Roasted Red Pepper Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Red Pepper Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions