The bell pepper lasagna is a rich and delicious main course (but it can also be a standalone dish), not too difficult to prepare, and its taste will conquer you. Specifically, these are white lasagnas seasoned with a flavorful Parmesan béchamel and enriched with bell peppers, sausage, and smoked scamorza cheese! It’s definitely not a diet dish, but a little indulgence like this is certainly appreciated every once in a while.
On the blog, you can also find these white lasagna recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 659.85 (Kcal)
- Carbohydrates 53.90 (g) of which sugars 12.24 (g)
- Proteins 30.44 (g)
- Fat 36.33 (g) of which saturated 13.30 (g)of which unsaturated 7.51 (g)
- Fibers 2.16 (g)
- Sodium 2,007.09 (mg)
Indicative values for a portion of 250 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
- 7 oz thin egg lasagna sheets
- 2 yellow bell peppers
- 5.3 oz sausage
- 2.8 oz smoked scamorza cheese
- breadcrumbs
- grated Parmesan cheese
- 1 tsp salt
- Half tsp black pepper
- 2 cups cups whole milk
- 3.5 oz grated Parmesan cheese
- 2.5 tbsp butter
- 1/4 cup all-purpose flour
- 1 pinch nutmeg
Tools
- Baking Dish
- Frying Pan
- Whisk
- Scale
- Pot
Bell Pepper Lasagna Recipe
Disclaimer: the ‘Tools’ section contains affiliate links
Don’t miss the collection BELL PEPPER RECIPES
Start preparing the bell pepper lasagna with the Parmesan béchamel: melt the butter in a pot, add the flour and mix quickly. When the mixture is well toasted, add the milk gradually while continuously stirring. Continue cooking over low heat until the sauce thickens.
At this point, add the nutmeg and grated Parmesan: mix until the cheese is completely dissolved in the sauce.
Remove the sausage casing and crumble it with your hands. Cook it in a non-stick pan without any added fat (or with just a little oil). When the sausage is browned, add the bell peppers cut into strips, adjust the salt and pepper, and cook for about fifteen minutes.
Assemble the lasagna: coat a baking dish with béchamel, continue with the fresh pasta (I used the thin ones so I added them raw, if you’re not sure, blanch them lightly). Cover the lasagna with Parmesan béchamel, continue with sausage and bell peppers, and some smoked scamorza cheese. Repeat the steps until you run out of ingredients.
Compose the last layer with Parmesan béchamel, some breadcrumbs, a sprinkle of Parmesan, and a few strips of bell pepper.
Bake the bell pepper lasagna in a fan oven at 392°F for about 20-25 minutes.
If it browns too much, cover it with a sheet of aluminum foil.
You can find this and other recipes in the collection EASTER MENU RECIPES.
Bell Pepper Lasagna
Like all baked pasta, this lasagna can be prepared in advance; it keeps for a couple of days in the refrigerator or two months in the freezer.
Also try the LASAGNA ROSES
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Enjoy your meal!
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