Roasted Red Pepper Lasagna With Old Cheddar

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“This is a fantastic recipe. We found it in a local (Dutch) magazine called Aller Hande (12 2004). The combination of the cheesy sauce and the roasted red peppers is fabulous.”
1hr 10mins

Ingredients Nutrition

  • 1 red onion (diced)
  • 2 tablespoons olive oil
  • 1 (400 g) cancubed tomatoes
  • 1 (465 g) jar roasted red peppers, cut into slices
  • 2 teaspoons paprika
  • 500 ml bechamel sauce (one packet)
  • 250 g old cheddar cheese or 250 g other old cheese
  • 250 g lasagna sheets (ones that don't require precooking)


  1. Preheat the oven to 200 degrees celcius.
  2. In a pan, saute the onions til translucent.
  3. Add the tomato and roasted peppers.
  4. Simmer for 15 minutes.
  5. Add paprika, a dash of sugar, salt, and pepper.
  6. In another pan, make the bechamel sauce according to directions.
  7. Add half of the cheese to the bechamel sauce and stir til melted.
  8. Assembling the lasagne:
  9. Butter the bottom of the lasagne pan (2 1/2 litre lasagne pan) and pour a little of the juice from the pepper mixture over the bottom so that it doesn't stick.
  10. Layer in the following order: lasagne leaves, 1/3 of cheese sauce, lasagne, 1/2 of pepper mixture, lasagne noodles, 1/3 of cheese sauce, lasagne noodles, remainer of pepper mixture, lasagne noodles, remainder of the cheese sauce.
  11. Sprinkle the top with the remainder of the cheese.
  12. Cover the container with foil.
  13. Bake in the middle of the oven for 30 minutes.
  14. Remove the foil and bake for another 10 minutes.

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