Description
A colorful and tasty veggie lasagna with plenty of peppers and cheese, with red pepper flakes for zip.
Ingredients
- 1 (16 ounce) package lasagna noodles
- 2 teaspoons olive oil
- ⅔ cup diced red bell pepper
- ⅔ cup diced orange bell pepper
- ⅔ cup diced yellow bell pepper
- ⅔ cup diced green bell pepper
- 1 small yellow onion, diced
- 2 (14.5 ounce) cans diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 ½ cups water
- 1 dash crushed red pepper flakes
- ¼ cup grated Parmesan cheese (Optional)
- 1 (15 ounce) container ricotta cheese
- 1 (8 ounce) package shredded mozzarella cheese
- 4 eggs
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano, crushed
- ¼ cup grated Parmesan cheese (Optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes
- or until al dente. Drain
- rinse with cold water
- and place on wax paper to cool.
- Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes
- tomato paste
- water
- and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). In a medium bowl
- combine Parmesan cheese
- ricotta cheese
- mozzarella cheese
- eggs
- black pepper
- and oregano.
- Place a small amount of sauce in the bottom of a 9×13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients
- ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese
- if desired.
- Cover dish with foil
- and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.
Prep Time: 30 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 40 mins
Servings: 12