Roasted Red Pepper Lasagna
Total TimePrep: 45 min. + standing Bake: 50 min.
This was a nice alternative to traditional lasagna. I wasn't sure I liked it when I served it the first day, but it improved (like a lot of lasagnas - better the next day!) and my husband and son devoured it then! Next time I will make it a day ahead. ;)
This was so good! Thanks, whirleycook, for the no boil noodle tip--worked like a charm. As others have said, this is pretty labor intensive. I made it on a weeknight, but if I do so in the future, will roast the peppers and make the tomato sauce ahead of time for easy assembly.
This is wonderful, everyone loved it.
I have made this recipe three times, each time it was delicious. I used a little low fat mozzarella on the top. I also used no cook lasagne noodles instead of regular ones and cooked it for 30 min with foil on top and then 15 min. with foil off. It is worth the extra time it takes to roast the red peppers and peel them.
This is very good. It's a little time consuming but the end result is worth it. I like to make it on a Sunday afternoon and enjoy the leftovers through out the week when I don't have much time to cook.