Roasted Red Pepper Lasagna
- Servings: 4
The idea of having friends or family over for a party or dinner may feel overwhelming. Maybe you are afraid you can’t find the time to prepare everything in one day or you will spend the entire evening in the kitchen instead of with your guests. That's where aluminum foil and this no-fuss lasagna recipe come to the rescue. This seven-ingredient recipe goes together fast. Tear off a sheet of aluminum foil to form an impromptu cover for your creation, and you are ready to go. While the lasagna bakes, toss a salad and warm a loaf of Italian bread. You're ready to party.
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- Nonstick cooking spray
- 2 cups red pasta sauce, such as portobello mushroom or garden vegetable
- 6 no-boil lasagna noodles
- 1/2 of a 15-ounce container ricotta cheese
- 6 ounces goat cheese or shredded mozzarella cheese (1-1/2 cups)
- 1 tablespoon Chianti or other red wine (optional)
- 1/4 cup finely shredded Parmesan cheese
- 1 cup roasted red sweet peppers, drained well and cut into strips
- Aluminum foil
Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray. Spoon 1/3 cup of the sauce in the dish. Top with 2 lasagna noodles. In a small bowl stir together the ricotta cheese, 1 cup of the goat cheese, and, if desired, the Chianti. Spoon half the mixture over the noodles in the dish. Sprinkle with 2 tablespoons Parmesan. Top with half the red pepper strips. Spoon half the remaining sauce on the pepper layer.
Top with 2 more noodles, the remaining ricotta mixture, and remaining peppers. Add 2 more noodles and the remaining sauce. Dot top with remaining goat cheese and sprinkle with remaining Parmesan.
Cover with aluminum foil. Bake for 50 minutes. Let stand, covered, on a wire rack for 20 minutes before serving. Makes 4 to 6 servings
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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