This tomato-free Red Pepper Lasagna is a rich cheesy vegetarian lasagna that’s filled with red peppers, a red pepper sauce, and then baked up so it’s comforting and melty!
2tablespoonsflouror 1 tablespoon cornstarch or potato starch
1 ½cupsjarred roasted red peppersdrained and rinsed, coarsely chopped if whole
¼teaspoonhot red pepper flakes
5springs fresh thyme
1teaspoondried oregano
½teaspoondried basil
2cupsvegetable broth
½cupmilk
Freshly ground pepper
Lasagna:
15no-boil lasagna noodles from a 9-ounce package
15ouncesricotta cheese
8ouncesmozzarellashredded
2/3cupfinely shredded Parmesan cheese
2cupsjarred roasted red peppersdrained and chopped
Instructions
Make Sauce:
Heat oil or butter in large saucepan over medium-high heat until hot. Add onion and ½ teaspoon salt and cook until the onion begins to brown, about 15 minutes. If the onion is cooking too quickly, add a little bit of water to slow the cooking. Add garlic and cook, stirring frequently, until lightly browned and fragrant, about 1 minute.
Add flour and stir until flour is lightly browned, about 1 minute. Add red peppers, red pepper flakes, thyme springs, oregano, basil, and broth, and bring to a boil. Reduce heat, partially cover, and simmer until peppers are soft, about 20 minutes.
Remove and discard thyme sprigs. Working in batches, puree sauce in blender until smooth and creamy, or use an immersion blender in the pot to blend the sauce.
Return sauce to pot, and heat over low, stir in milk, and adjust the seasonings to taste with salt and pepper. Continue to cook, stirring frequently, for about 10 more minutes to thicken and reduce the sauce.
Assemble lasagna:
Preheat oven to 350° F.
In a small bowl, stir together the ricotta and 2/3 of the shredded mozzarella. Set aside.
Lightly coat a baking dish with cooking spray. Spoon ½ cup of the sauce in the dish. Top with 3 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 ½ cup of sauce.
Top with 3 more noodles, continuing to layer like this until all the cheese and red peppers are used. Add last 3 lasagna noodles, and remaining sauce. Sprinkle the top with remaining shredded mozzarella and remaining Parmesan.
Cover with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving. Enjoy!