Lasagna is a beloved classic, and this roasted red pepper version — shared with me by my friend Ronica — is both elegant and easy. The best part: the noodles don’t need to be boiled if you use dry lasagna noodles and follow the baking directions. The sauce is simple: a jar of your favorite marinara blended with a can of fire-roasted tomatoes for a smoky, bright flavor. If you prefer to make your own sauce, you can substitute your favorite homemade marinara instead of store-bought.
A creamy mixture of ricotta, mozzarella and Parmesan becomes a flavorful filling that complements the smokiness of the roasted tomatoes and red peppers. The result looks and tastes like a fancy dish while remaining surprisingly simple to assemble — perfect for weeknights or a casual dinner party.
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Step-by-Step Photos for How to Make Roasted Red Pepper Lasagna
Frequently Asked Questions About How to Make Roasted Red Pepper Lasagna
Frequently Asked Questions About How to Make Roasted Red Pepper LasagnaDo I need to cook the lasagna noodles first?
No. This recipe uses regular dry lasagna noodles without pre-boiling. If you do use cooked noodles, adjust the bake time as indicated in the instructions.
Can I skip simmering the marinara sauce and fire-roasted tomatoes?
Yes. Simmering helps the flavors meld, but you can simply mix the two and use them as-is. The lasagna will still be delicious.
If I use whole-wheat lasagna noodles, how long do I bake the lasagna?
Baking times remain the same for whole-wheat dry noodles. If using dry whole-wheat noodles, cover the casserole loosely with foil during most of the bake so the noodles soften properly.
Can I use cottage cheese instead of ricotta?
Can I use cottage cheese instead of ricotta?Yes. Cottage cheese works as a substitute though it has more moisture and will yield a slightly wetter filling that may need more time to set after baking.
Do you recommend adding mushrooms or spinach?
Both are great additions. For mushrooms, use an 8 oz can of sliced mushrooms, drained, and layer them over the roasted red peppers. For spinach, squeeze out as much liquid as possible from frozen or cooked spinach before layering it to avoid excess moisture.
Can I use Parmigiano-Reggiano instead of shredded Parmesan?
Yes. Parmigiano-Reggiano is an excellent substitute for shredded Parmesan and adds a rich, nutty flavor.
Chef’s Tools:
Chef’s Tools:- Lasagna noodles
- 9×13 baking dish
- Deep lasagna baking dish (if preferred)
- Cheese grater
- Jarred roasted red peppers
- Serving spatula
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- 24 oz jar marinara sauce
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 2 cups (15 oz) ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded Parmesan cheese
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 9-12 lasagna noodles (dry or cooked)
- 1 (16 oz) jar roasted red peppers, drained
- 2 cups shredded mozzarella cheese (for topping)
- Preheat the oven to 350°F (175°C).
- In a medium saucepan, combine the marinara sauce and fire-roasted tomatoes. Cover and simmer on low for 10 minutes to let the flavors meld. If you prefer, you can skip simmering and simply mix them together.
- In a medium bowl, combine ricotta, 1 1/2 cups mozzarella, 1 1/2 cups Parmesan, the beaten egg, salt, pepper, and oregano. Stir until well combined and set aside.
- Spoon about 1 cup of the sauce into the bottom of a 9×13 baking dish. Arrange 3–4 lasagna noodles over the sauce.
- Spread half the cheese mixture evenly over the noodles, then layer the drained roasted red peppers on top.
- Add another layer of 3–4 noodles, spread the remaining cheese mixture, and pour half of the remaining sauce over that layer.
- Top with the remaining noodles, pour the rest of the sauce over them, and sprinkle the 2 cups of shredded mozzarella over the top.
- If using dry noodles, loosely cover with aluminum foil and bake at 350°F for 1 hour. Remove the foil and bake 15 more minutes until the cheese is lightly browned around the edges. Let rest 15 minutes before serving.
- If using pre-cooked noodles, bake at 350°F for 40 minutes, then let rest 15 minutes before serving.
- Slice and enjoy.
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