Baked Lasagna with Peppers. A unique and very tasty main course, ideal for those who love vegetable-based recipes, a tasty and inviting first course.

Their aroma and taste will enchant everyone and surely earn you many compliments from all your guests.

Soft layers of fresh egg pasta alternated with layers of peppers. I used homemade fresh pasta, but store-bought works just as well.

Be generous with the seasoning, in this case replacing the meat sauce with peppers, tomato sauce, and béchamel. The result is a colorful, cheerful, but above all truly irresistible dish and will be a great way to impress your guests with a dish not widely spread but that will give you great satisfaction.

A course to serve during a family Sunday lunch or with friends, it is a very fragrant recipe with an intense flavor, perfect for the summer season.

These lasagnas are easy to make and can be prepared in advance to be served warm or reheated in the oven for a few minutes before enjoying.

A different version of the classic and popular baked lasagna, but one that does not envy the original.

As for the béchamel, you can make it at home or, to make the recipe even faster, use the ready-made one.

I also leave you the recipe for light béchamel and gluten-free béchamel.

In short, these lasagnas are within everyone’s reach, even the less experienced in the kitchen!

Lasagnas are a great classic, but let’s face it, also a real wild card on the table! Loved by adults and kids alike, whether classic or vegetable. Here are some valuable ideas to add to your recipe book!

Difficulty: Very Easy
Cost: Economical
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 6
Cooking methods: Electric Oven
Cuisine: Italian
Seasonality: Spring, Summer, and Autumn

673.35 Kcal

calories per serving

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Energy 673.35 (Kcal)
Carbohydrates 57.29 (g) of which sugars 14.32 (g)
Proteins 26.72 (g)
Fat 38.32 (g) of which saturated 19.24 (g)of which unsaturated 8.41 (g)
Fibers 5.63 (g)
Sodium 1,423.97 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Baked Lasagna with Peppers

2 1/2 cups all-purpose flour
3 eggs
4 peppers (2 red, 2 yellow)
2 cups tomato sauce
4 tomatoes (very ripe)
1 shallot
salt
to taste extra virgin olive oil
pepper
1 1/2 cups fiordilatte (provola or scamorza or cheese of your choice)
3/4 cup Parmesan
3 cups milk
5 tbsp butter
1/2 cup all-purpose flour
salt
nutmeg

Tools

Work Surface
Rolling Pin
Pan
Small Pot
Pot
Baking Dish
Pastry Wheel

Steps for Baked Lasagna with Peppers

Lightly heat the oil in a pan, add the chopped shallot and let it saute a bit, then add the washed and chopped peppers (squares or julienne).
Cook them over fairly high heat for about ten minutes or until slightly softened, then add the peeled and chopped tomatoes, enough tomato puree (depending on if you like it more or less red), and a bit of lasagna cooking water.
Salt, pepper, or if you like, add just a hint of fresh chili pepper.
At this point, cook the sauce for about 10-15 minutes.
To prepare the béchamel, heat the milk.
In another small pot, melt the butter over low heat, add the salt and nutmeg, remove the pot from the heat, add the flour, and continue to whisk to avoid lumps.
Put the pot back on the heat, continue mixing, and when the mixture begins to take on a light golden color, incorporate the hot milk and mix vigorously with the whisk.
Cook until it reaches a boil to obtain a good density.
(In the recipe description, you will find variations of light béchamel and gluten-free with lactose-free)
“To clarify, I preferred to make the lasagna by hand at home, but store-bought ones are fine too.”
For the lasagna recipe, prepare the pasta: pour the flour onto the work surface and make a well.
Place the eggs in the center and a pinch of salt.
Work first with a fork then, thoroughly, with your hands until the dough is dry, firm, and elastic.
Then wrap it in plastic wrap and let it rest for 30/40 minutes.
After the time has passed.
Roll out the pasta using a rolling pin or pasta machine, decreasing the thickness with each pass.
Cut rectangles of about 4.7×7.9 inches.
Let it rest.
Boil the lasagna that you set aside, in salted boiling water for 1 minute, a few at a time; to avoid sticking, add a tablespoon of olive oil to the water.
Remove them from the water with a slotted spoon, pass them in cold water, and then place them on a cloth if you need to wait.
Otherwise, if you have the filling ready, you can already start assembling your lasagna.
Continue like this until you’ve cooked them all.
Butter the baking dish and lay the first layer of pasta, then a couple of tablespoons of peppers and chopped mozzarella, then finish with a good dose of béchamel and a sprinkling of grated cheese.
(If you want, you can add provola or sliced mozzarella).
Repeat the operation until you reach at least 4-5 layers, then finish with more grated cheese, extra béchamel, and mozzarella chunks.
Bake in a static oven at 390°F for 30 minutes, or ventilated at 375°F for 30 minutes.
Remove from the oven and let cool slightly before slicing into portions.
Enjoy your meal….