Red Pepper Fresh Mozzarella Lasagna

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

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.

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.

Looking for another twist on the vegetarian lasagna dinner? Check out my Meatless Meat Lasagna as well!

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!

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.

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.

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Red Pepper Fresh Mozzarella Lasagna Recipe