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Spicy Vegetarian Lasagna
Spicy Vegetarian Lasagna
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Flavor-packed veggie lasagna bursting with peppers, cheese, and a spicy kick from red pepper flakes.
Ingredients:
  • 1 (16 ounce) package lasagna noodles
  • 2 teaspoons olive oil
  • 0.66666668653488 cup diced red bell pepper
  • 0.66666668653488 cup diced orange bell pepper
  • 0.66666668653488 cup diced yellow bell pepper
  • 0.66666668653488 cup diced green bell pepper
  • 1 small yellow onion, diced
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1.5 cups water
  • 1 dash crushed red pepper flakes
  • 0.25 cup grated Parmesan cheese
  • 1 (15 ounce) container ricotta cheese
  • 1 (8 ounce) package shredded mozzarella cheese
  • 4 eggs
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon dried oregano, crushed
Instructions:
  • Bring a large pot of salted water to a boil. Cook lasagna pasta for 8 to 10 minutes until al dente. Drain, rinse with cold water, and cool on wax paper.
  • In a large saucepan, sauté bell peppers and onion in olive oil until onions become translucent. Add diced tomatoes, tomato paste, water, and red pepper flakes. Adjust the amount of red pepper flakes for desired spiciness. Let it simmer for 30 minutes.
  • Preheat your oven to 375°F (190°C). Mix together Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano in a bowl.
  • Spread a thin layer of sauce in a 9x13 inch baking dish, saving 1/2 cup of the sauce. Lay three lasagna noodles in the dish lengthwise. Add some of the cheese mixture and vegetable sauce on top of the noodles. Repeat layering with the remaining ingredients, finishing with noodles. Pour the reserved sauce over the noodles. Optional: top with grated Parmesan cheese.
  • Cover the dish tightly with foil and bake for 40 minutes or until bubbly. Uncover for the last 10 minutes of baking to allow the top to golden and crisp up.

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