Pasta & Pizza
Roasted Red Bell Pepper Lasagna
Difficulty:
Medium
Prep Time:
15 minutes
Total Time:
1 hour
Our Roasted Red Bell Peppers and Tomato Basil Marinara sauce make it easy to bring rich, deep flavors to this simple and hearty Italian American classic.
- 3 cups Roasted Red Bell Peppers finely diced
- 2 cups ricotta cheese
- Salt and pepper to taste
- 1 (25 ounce) jar Family Recipes Tomato Basil Sauce
- 12 dry no-boil lasagna noodles
- 2.5 cups shredded mozzarella
- 1.25 cup grated parmesan
Instructions
- Preheat your oven to 375°F.
- In a large bowl, mix the diced Mezzetta® Roasted Red Bell Peppers, ricotta and salt and pepper to taste. Set aside.
- Pour 1 cup Mezzetta® Family Recipes Tomato Basil Sauce into a 9x13 baking dish. Cover the sauce with 4 lasagna noodles and apply an even layer of the ricotta mixture over noodles, followed by ¾ cup mozzarella and ¼ cup Parmesan cheese. Make two more layers in this same fashion, beginning and ending with the lasagna noodles.
- Spread the remaining cup of Mezzetta® Family Recipes Tomato Basil Sauce over the pasta and sprinkle with any remaining cheese.
- Loosely cover with foil and transfer to the oven to bake for 30-35 minutes.
- Remove the foil and return to the oven to bake for another 10 minutes, or until the cheese is golden brown and the sauce is bubbling.
- Allow lasagna to set for 10 minutes before cutting and serving.
- Enjoy!
Chef's Note
If you would prefer to add meat to this lasagna, add 1 lb of fully cooked ground beef, turkey or pork to the Mezzetta® Family Recipes Tomato Basil Sauce before making the lasagna.
