Red Pepper and Fresh Mozzarella Lasagna

Servings 6
Author Debi


  • 3 ¾ cups red pasta sauce
  • 10 no-boil lasagna noodles
  • 1 15-oz container 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


  1. Preheat oven to 350° F.
  2. In a small bowl, stir together the ricotta and 2/3 of the chopped mozzarella. Set aside.
  3. Lightly coat a baking dish with cooking spray. Spoon ½ cup of the sauce in the dish. Top with 2 lasagna noodles. 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.
  4. Top with two more noodles, continuing to layer like this until all the cheese and red peppers are used. Add last 2 lasagna noodles, and remaining 1 cup sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.
  5. Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving. Enjoy!

Recipe Notes

Makes 4-8 Servings depending on how hungry you are!