Lasagna with Sweet Pepper Cream Sauce

Lasagna with sweet pepper cream is a flavorsome dish that melts in your mouth divinely.

Unlike the classic lasagna with ragu, This lasagna is made with a sweet pepper sauce and béchamel.

The result is a colorful dish, cheerful but above all else, truly irresistible and it is a great way to amaze your guests since the dish is not very common but incredibly satisfying.

This quick and easy Lasagna with pepper cream recipe is a simple and cozy dish that comes together with just 15 minutes of prep! Loaded with fresh pepper cream, fresh béchamel sauce, and plenty of gooey, melty cheese. It can be a great dish for a delicious dinner or a Sunday lunch that the whole family will love!

How to prepare the Lasagna with sweet pepper cream sauce

For this recipe, I cut the red and green peppers and onion into pieces and I brown them until they are nice and golden on the edges.

In the meantime, I prepared the béchamel following my recipe which you can find in the sauces category on my blog.

I used provolone cheese and grated parmesan in the 6 layers of lasagna.

Since I bought the lasagna sheets ready for the oven, I don’t need to boil them first.

I then put some bits of butter only at the base of the pan before making the layers of lasagna.

Lasagna with Sweet Pepper Cream Sauce

Anna Maria

Lasagna with sweet pepper cream is a flavorsome dish that melts in your mouth divinely.

4.34 from 3 votes

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Additional Time 0 minutes mins

Total Time 55 minutes mins

Course Main Courses

Cuisine Italian

Servings 4 -6 servings

Calories

Equipment

• Barilla Oven-Ready Lasagne Pasta, 3 Count

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 ½ boxes Barilla Oven-Ready Lasagne Pasta
• 3 red bell peppers
• 1 green bell pepper
• 1 medium onion
• 3 tablespoons organic EVO oil
• chopped parsley
• 2 ½ cups béchamel sauce
• 5 oz provolone cheese slices
• 5 oz grated Parmigiano cheese
• salt and pepper

Instructions

 

Pepper Cream Sauce

• Wash the peppers well.
• Cut the cap, remove the seeds and with a small knife remove the internal white ribs.
• Cut them into strips not too thin, each strip should be as wide as your index finger.
• Heat oil in a large nonstick skillet over medium heat.
  3 tablespoons organic EVO oil
• Add the peppers and onion; season with salt and pepper.
  3 red bell peppers, 1 green bell pepper, 1 medium onion
• Cook, stirring occasionally, until peppers are just tender, about 10 minutes.
• Add chopped parsley and grated Parmigiano Reggiano cheese.
• Blend the mixture by using a handheld immersion blender or a countertop blender until it is as rough or as smooth as you like it.

Assembling

• Spread a ladle of béchamel and pepper sauce and butter on the bottom of a rectangular baking pan about (13x 9 inches) in size.
• Lay the lasagna sheets over the entire surface and season with the pepper sauce, grated Parmigiano Reggiano, and a few slices of provolone cheese and 2 tablespoons of béchamel sauce.
• Cover with lasagna sheets and repeat the process above in layers until all the ingredients are used up.
• Finish with a layer of lasagna seasoned with plenty of pepper sauce and sprinkle with Parmigiano Reggiano and béchamel sauce.
• Bake in a preheated oven at 180°C (356°F) for about 30 minutes, until a delicious golden crust, is created on the surface.
• Remove from the oven and let cool.
  
  

Notes

ENJOY!

Keyword lasagna, lasagna recipe

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