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Roasted Red Pepper Lasagna

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“Originally got this from Taste of Home Light & Tasty. Made a few changes as we love cheese. Made this for my dad's 70th birthday--everyone loved it. I hope you do too.”

Ingredients Nutrition


  1. Cut each pepper into quarters remove seeds.
  2. Place peppers cut side down on a foil lined baking sheet.
  3. Broil 4 inches from heat for 20-25 minuets or until skin is blistered & blackened.
  4. Immediately place peppers in a bowl, cover & let stand 15-20 minutes.
  5. Peel off & discard skin.
  6. Cut peppers in 1/4 inch strips.
  7. Cook lasagna noodles according to package directions; drain.
  8. In saucepan cook red peppers & garlic in oil for about 1 minute; add tomatoes, parsley, sugar, basil & pepper.
  9. Simmer uncovered 20 minutes.
  10. In another saucepan melt butter.
  11. Stir in flour until smooth.
  12. Gradually add milk.
  13. Bring to a boil; cook& stir for 2 minutes or until thickened.
  14. Spread 1 cup pepper sauce in a 13x9x2-inch baking dish coated with nonstick cooking spray.
  15. Top with 3 noodles 1 1/2 cups pepper sauce, 1 cup white sauce 1/3 of parmesan cheese.
  16. Repeat layers ending with cheese.
  17. Bake uncovered at 350°F for 30-35 minutes or until bubbly.
  18. Or covered for 15-20 minutes then uncover for last 10-15 minuets.
  19. Let stand about 15 minutes before cutting.

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