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Lasagna has long held a special place in the hearts and kitchens of food lovers around the world. This layered pasta dish, traditionally filled with a rich meat sauce and creamy cheese, is synonymous with comfort, warmth, and family gatherings. However, as culinary preferences evolve and dietary restrictions become more prevalent, creative variations of this classic dish have emerged. One such delightful innovation is the creamy roasted pepper lasagna, which stands out for its vibrant flavors and satisfying textures.

Creamy Roasted Pepper Lasagna

Discover a delicious twist on a classic favorite with creamy roasted pepper lasagna! This comforting dish layers roasted bell peppers with a blend of ricotta, mozzarella, and Parmesan cheeses, creating a rich and flavorful experience appealing to both vegetarians and meat-lovers. Perfect for weeknight dinners or special gatherings, this recipe is all about vibrant flavors and satisfying textures. Explore the easy step-by-step guide for crafting this mouthwatering lasagna that is sure to impress!
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Ingredients
  

12 lasagna noodles

2 large red bell peppers, roasted and peeled

1 large yellow bell pepper, roasted and peeled

1 small onion, finely chopped

3 cloves garlic, minced

1 cup ricotta cheese

2 cups mozzarella cheese, shredded

1 cup grated Parmesan cheese

2 cups spinach, fresh or thawed from frozen

1 can (15 oz) crushed tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

Olive oil for sautéing

Fresh basil leaves for garnish

Instructions
 

Prep the Roasted Peppers: Preheat your oven to 450°F (230°C). Place the red and yellow bell peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skins are charred. Remove from the oven, let cool, and then peel off the skins. Slice the peppers into strips and set aside.

    Prepare the Lasagna Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel or parchment paper to prevent sticking.

      Sauté the Aromatics: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the crushed tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Simmer for about 5-7 minutes, then remove from heat and set aside.

        Prepare the Cheese Mixture: In a large mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, ½ cup of the grated Parmesan, and spinach. Mix thoroughly and season with salt and pepper to taste.

          Assemble the Lasagna: In a 9x13 inch baking dish, spread a layer of the tomato sauce on the bottom. Place 3 lasagna noodles over the sauce, followed by half of the ricotta and spinach mixture. Top with half of the roasted pepper strips, then a layer of tomato sauce. Repeat these layers (noodles, cheese mixture, peppers, sauce) once more, finishing with the last layer of noodles on top.

            Final Touches: Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining mozzarella and Parmesan cheese.

              Bake the Lasagna: Cover the baking dish with aluminum foil (to avoid sticking, you can spray the foil with cooking spray). Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

                Let It Rest: Once out of the oven, let the lasagna rest for about 10-15 minutes before slicing. This helps the layers set for easier serving.

                  Garnish and Serve: Serve slices of the lasagna hot, garnished with fresh basil leaves. Enjoy your creamy roasted pepper lasagna!

                    Prep Time, Total Time, Servings: 30 minutes | 1 hour 10 minutes | 6 servings