This Roasted Red Pepper Fresh Mozzarella Lasagna recipe is a rich cheesy vegetarian lasagna that’s layered with red peppers, tomato sauce, lots of cheese, and baked up so it’s delicious comfort food!
It’s the perfect meatless pasta recipe, full of flavor, easy to make, and high protein. And, you won’t miss the meat in this satisfying vegetarian main dish.
I first shared this lasagne recipe in 2011, but it was time for an update. It’s still possibly my favorite lasagna to make because it’s so easy. I’ve updated it here for you with new pictures, some updates to the recipe itself, and new information, all for a better user experience.
I saw something that made me laugh today and I thought I’d share it here. This is the G.L.O.A.T. – the Greatest Lasagna of All Time! Well, that’s how we feel about this lasagna in this house anyway. LOL
We appreciate you
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask. The comments can be easily found using the orange circle on the lower left, then Join the discussion!
Comfort food
One of the things I think is best in the fall and winter is lasagna. Hearty. Rich. Deep. Lasagna.
I have a recipe for a lighter lasagna recipe with all kinds of veggies and a light white sauce, Vegetable Lasagna Recipe, that’s great for summer and spring.
But this red pepper lasagna is much more of a classic traditional hearty lasagna, it just doesn’t have the meat in it. And you know what? It’s so good without the meat that it doesn’t need it at all.
This lasagna with fresh mozzarella and ricotta is hearty without any meat. Cheesy without being greasy. Fresh without being too light. Easy and quick to put together.
Let’s talk a bit about the ingredients
I recommend getting good quality ingredients here, because the recipe is fairly simple, and the ingredients will shine through.
That being said, if your family has a favorite pasta sauce, use that one! I’m a big believer in using what already tastes good to your family!
No-Boil Noodles
I love no-boil lasagna noodles. They actually taste better in lasagna than most other lasagna noodles. These aren’t thick or mushy. They don’t get soggy. And, you don’t have to spend all the time boiling them and draining them. Which is a huge time saver!
Back when I originally posted this easy traditional lasagna recipe in 2011, I had a reader ask about the no-boil noodles. She had never seen them before, and I think they were fairly new on the market.
They do look different, as they don’t have the wavy edges like most lasagna noodles. But, trust me on this, the time and energy you save, and the wonderful taste they provide, you’ll be hooked on them too.
No precooking needed for these noodles. I’ve seen them at most grocery stores. Amazon affiliate link.
All you do is put them in the lasagna when they are raw, and they cook with the lasagna.
Fresh Mozzarella
The fresh mozzarella in this a quick vegetarian lasagna recipe is another huge win!
It’s made with cow’s milk, just like regular grocery store mozzarella. (There is a Buffalo Mozzarella that’s made with water buffalo milk, but that’s not necessary for this recipe, as it’s difficult to find and expensive)
Fresh Mozzarella adds a rich creamy dairy flavor to the lasagna, as well as a great texture.
Most grocery stores carry fresh mozzarella in the deli case. It’s often packaged as large balls of mozzarella floating in watery looking whey.
This recipe answers the question, “can you use fresh mozzarella in lasagna?” with a resounding YES!
I’ve had some readers ask me about what kind of mozzarella is best for lasagna or the best brand of mozzarella cheese for lasagna.
I’ve found that there are many good brands out there, and easily available at the grocery store. Some of my favorites include BelGioioso and Galbani. I’ve also found great locally made fresh mozzarella at my Farmer’s Market, so give them a look too.
And this recipe was designed to use that creamy and delicious fresh mozzarella rather than the drier shredding type. There’s a good balance of cheese to sauce to noodles here.
Roasted red peppers
I keep jars of roasted peppers in my pantry all the time.
Be aware that there are usually two styles or jarred red peppers.
Whole jarred red peppers that you will have to chop. And, sliced red peppers. The pre-sliced jars are a great time saver, and if you can find those, grab them. Some of the slices will still need to be cut or torn down to a smaller size, but that doesn’t take very long, and can be done with your hands when layering the peppers into the lasagna.
You can make so many things with jarred roasted red peppers.
More roasted red peppers recipes
Red pepper lasagna with no tomatoes, red pepper and white bean stew, roasted red pepper soup, savory spinach muffins, one pot pizza tortellini, and easy vegan paella.
Pro tips on how to make this lasagna recipe
Please be sure to scroll down to the recipe card for full ingredient amounts and instructions.
First, gather all your ingredients, and prep things like grating cheese, chopping the fresh mozzarella into smaller pieces, measuring the sauce, etc. It makes it so nice when you go to assemble everything to all have it all ready to go.
Stir the ricotta and 2/3 of the chopped mozzarella together in a small bowl.
Lightly coat a baking dish with cooking spray. I used to use an {affiliate link} oval baking dish. And I would stagger the layering of the noodles. This way, each piece is a little different, with a little more sauce in one area, and a little more pasta in another.
With this update, I’ve decided to use a standard rectangular baking dish. Use a 12×8 or 13×9 baking dish. I think it just makes more sense to use a standard lasagna dish to bake this in.
How to layer lasagna
Spoon ½ cup of the sauce in the dish. And if you’re using jarred pasta sauce, you can use two different flavors or brands for a bit more of a complex flavor.
Top with 3 lasagna noodles. And break the noodles to fit. The little broken edges can be placed on the sauce in the pan.
Spoon ¼ of the ricotta mixture over the noodles. Sprinkle with 2 tablespoons Parmesan.
Add ¼ of the red peppers.
Then ¾ cup of sauce.
Add three more noodles, continuing to layer like this until all the cheese and red peppers are used. Noodles > cheese > red peppers > sauce.
Add last 3 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan. You can even add more shredded Parmesan if the spirit moves you.
It really is up to the cook how many layers there are in any particular lasagna.
Typically, I see anywhere between 3 to 5 layers. This roasted red bell pepper lasagna has 5 layers of noodles in it.
Bake it up
Cover with foil, and bake in the preheated oven for 50 minutes. Carefully remove from the oven, and place the covered lasagna on a cooling rack. Let stand, covered like this, for 20 minutes before serving.
Easy to make
You can make this lasagna with fresh mozzarella recipe really easily with store-bought ingredients like jarred pasta sauce and jarred roasted red peppers. I really like the convenience of being able to use pre-made items in this lasagna.
Sure, it can also be as homemade as you like by roasting roast the red peppers, use homemade marinara tomato sauce, {affiliate link} homemade ricotta and mozzarella cheeses and/or fresh homemade pasta. But the great thing is that you don’t have to go to that trouble for this delicious lasagna.
Make ahead
This lasagna is perfect to make ahead if you have company coming. Or, maybe you’re preparing it for Christmas eve dinner, as is traditional in so many families.
Simply prepare as directed, layering the lasagna. Cover the unbaked lasagna with foil, and pop into the fridge to store. It can sit this way for up to 48 hours.
When you’re ready to bake it, add an additional 10 minutes to the baking time so that everything is nice and hot inside.
It also makes great leftovers! I love big pans of casserole or lasagna because we get leftovers for days. And, like most lasagnas, it gets better the next day.
Simply keep it tightly covered in the fridge, and when you’re ready, microwave individual servings.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right.
Or, connect with me on your favorite social media channel for recipes, photos, & much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tried it” photo (I would love to see)
via the pin.
Red Pepper Fresh Mozzarella Lasagna Recipe
Red Pepper Fresh Mozzarella Lasagna
Ingredients
- 3 ¾ cups red pasta sauce
- 15 no-boil lasagna noodles
- 15 ounces ricotta cheese
- 8 ounces fresh mozzarella chopped 1/2 to 1-inch pieces
- ½ cup finely shredded Parmesan cheese
- 2 cups roasted red peppers drained and chopped
Instructions
- Preheat oven to 350° F.
- In a small bowl, stir together the ricotta and 2/3 of the chopped mozzarella. Set aside.
- Lightly coat a 12×8 or 13×9-inch baking dish with cooking spray. Spoon ½ cup of the sauce in the dish. Top with 3 lasagna noodles, breaking the noodles to fit as needed. Spoon ¼ of the ricotta mixture over the noodles. Sprinkle with 2 tablespoons Parmesan. Top with ¼ of the red peppers. Top with ¾ cup of sauce.
- Top with 3 more noodles, pressing down a bit on the noodles, and continuing to layer like this until all the cheese and red peppers are used. Add last 3 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.
- Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
This is so good. My mouth is literally watering thinking about having it for lunch again today. I think I’ll need to keep this on regular rotation! I like to be super healthy, so I use both red sauce AND alfredo sauce. 🙂
This is so yummy! Love that it’s a meatless option too
how would you add the zucchini if using? it looks SO good!
Lasagna is the besttt comfort food and this version is so so so delicious! Easy to make too. It slides down so silky smooth 🙂
Julie, I think one small to medium zucchini would be a good size. Chop the zucchini into small chunks, lightly pan sear it, and toss it in a bowl with the red pepper. Mix together and then add in the same fashion, 1/4 of the veggie mixture at a time. Thanks for the comment! 🙂
This lasagna looks SO GOOD. I cannot wait to make it. Those noodles look different than any I’ve seen… what kind are they? Do you have to pre-cook them?
The noodles are a huge time saver. I’ve seen them at most grocery stores. Usually Barilla brand. http://www.amazon.com/Barilla-America-Inc-Lasagna-Pack/dp/B0029JTZ7Y/ref=sr_1_2?ie=UTF8&qid=1317046440&sr=8-2 All you do is put them in the lasagna when they are raw, and they cook with the lasagna. I usually add a little more sauce to the lasagna because I’ve found that they soak up a bit more sauce than the already cooked ones. But, you can use them in any recipe that you have. And, I like the flat look that they have. Thanks for the comment!
Yum, I love the flavors in this lasagna and that it’s meatless, beautiful pictures.
Love this lasagna! It’s really delicious and I definitely want to keep it on my menus going forward! 🙂
I so like this, it is pure and what I think a good sauced lasagna should be… so many times, I use too much beef or pork in my lasagna, but seeing this, I think you just converted this country boy… I mean, nothing better that a good homemade sauce with lots of cheese… perfection, mean it!!! –
Yum!! Was hoping that it was all red pepper (tomato free) because I can’t eat tomatos… but I’ll still be trying it, I’ll just have to figure out how to vary it on my own:) Can’t wait- it’s making me hungry…
Thanks! And, thanks for the comment. I’m going to go check out your blog as well. As for replacing the tomato sauce, I have a great idea… Take a roasted red pepper soup, cook it down a bit to thicken it, and voila! I have a perfect recipe. I’ll post it on Life Currents for you. I adore special requests and special diets. (having been veggie for 20+ years, I find them fascinating!
Thanks Debi- I usually toss some roasted red peppers in the food processor- it does the trick and works as a substitute in chili or green pepper soups, but I think I’m always left wanting when I put it on pasta. I tried making some tomato-free tomato sauce today (using beets, acorn squash, carrots, red peppers…) it’s ok, but doesn’t have the tang I’m looking for. I like your suggestion of using the red pepper soup and I look forward to seeing the recipe!
Debi-I wanted to let you know that I posted a link to this recipe in my “Learning From Others” post today.
I used the picture from your site. Please let me know if it’s a problem and I’ll remove it-
Oh is gorgeous, I’m all over the cheese and the sauce is so rich and delicious!
We were looking for delicious meatless meals, and found this delicious recipe. Easy to make. This is a great one that everyone in the family loved. Will make again.
One of my favorite no-meat pasta meals! Absolutely delicious!
I love a meatless lasagna and this one did NOT disappoint! So flavorful and the whole family loved it!