Red Chile Lasagna

Ingredients:

Sauce:

1 tablespoon oil or butter

1 small red onion chopped

½ teaspoon Salt plus more to taste

4 garlic cloves minced or 1 teaspoon garlic powder

2 tablespoons flour or 1 tablespoon cornstarch or potato starch

1 ½ cups jarred roasted red peppers drained and rinsed, coarsely chopped if whole

¼ teaspoon hot red pepper flakes

5 springs fresh thyme

1 teaspoon dried oregano

½ teaspoon dried basil

2 cups vegetable broth

½ cup milk

Freshly ground pepper

Lasagna:

15 no-boil lasagna noodles from a 9-ounce package

15 ounces ricotta cheese

8 ounces mozzarella shredded

2/3 cup finely shredded Parmesan cheese

2 cups jarred roasted red peppers drained and chopped

Instructions:

Make Sauce:

Step 1:

Heat oil or butter in large saucepan over medium-high heat until hot.

Add onion and ½ teaspoon salt and cook until the onion begins to brown, about 15 minutes.

If the onion is cooking too quickly, add a little bit of water to slow the cooking.

Add garlic and cook, stirring frequently, until lightly browned and fragrant, about 1 minute.

Step 2:

Add flour and stir until flour is lightly browned, about 1 minute.

Add red peppers, red pepper flakes, thyme springs, oregano, basil, and broth, and bring to a boil.

Reduce heat, partially cover, and simmer until peppers are soft, about 20 minutes.

Step 3:

Remove and discard thyme sprigs.

Working in batches, puree sauce in blender until smooth and creamy, or use an immersion blender in the pot to blend the sauce.

Step 4:

Return sauce to pot, and heat over low, stir in milk, and adjust the seasonings to taste with salt and pepper.

Continue to cook, stirring frequently, for about 10 more minutes to thicken and reduce the sauce.

Step 5:

Red pepper sauce in a pot for Red Pepper Lasagna

Assemble lasagna:

Step 6:

Preheat oven to 350° F.

Step 7:

In a small bowl, stir together the ricotta and 2/3 of the shredded mozzarella.

Set aside.

Step 8:

Lightly coat a baking dish with cooking spray.

Spoon ½ cup of the sauce in the dish.

Top with 3 lasagna noodles.

Spoon ¼ of the ricotta mixture over the noodles.

Sprinkle with 2 tablespoons Parmesan.

Top with ¼ of the red peppers.

Top with ½ cup of sauce.

Step 9:

Top with 3 more noodles, continuing to layer like this until all the cheese and red peppers are used.

Step 10:

Add last 3 lasagna noodles, and remaining sauce.

Sprinkle the top with remaining shredded mozzarella and remaining Parmesan.

Step 11:

Cover with foil. Bake for 50 minutes.

Let stand, covered, on a rack for 20 minutes before serving.

Enjoy!

Nutrition Information:

Frequently Asked Questions:

Can I use fresh red peppers instead of jarred roasted red peppers?

Yes, you can use fresh red peppers instead of jarred roasted ones.

Simply roast them in the oven until they’re charred, then peel off the skin and chop them before adding to the sauce.

Can I make this lasagna ahead of time and freeze it?

Yes, you can assemble the lasagna ahead of time, cover it tightly with foil, and freeze it.

When ready to bake, allow it to thaw in the refrigerator overnight before baking according to the instructions.

Alternatively, you can bake it directly from frozen, but it will require a longer baking time.

Can I substitute the vegetable broth with chicken broth?

Yes, you can substitute vegetable broth with chicken broth if you prefer.

However, it will change the flavor profile slightly, so keep that in mind when making the substitution.

Can I use regular lasagna noodles instead of no-boil lasagna noodles?

Yes, you can use regular lasagna noodles, but you’ll need to cook them according to the package instructions before assembling the lasagna.

No-boil lasagna noodles are convenient because they cook during baking, but regular noodles work just fine with a little precooking.

Can I omit the cheese or use a dairy-free cheese alternative?

Yes, you can omit the cheese if you prefer a dairy-free version or if you have dietary restrictions.

Alternatively, you can try using dairy-free cheese alternatives such as vegan mozzarella or nutritional yeast for a cheesy flavor without dairy.

Adjust the quantities according to your taste preferences.

Can I use fresh herbs instead of dried herbs in the sauce?

Yes, you can substitute fresh herbs for dried herbs in the sauce.

Use three times the amount of fresh herbs as you would dried herbs since they have a milder flavor.

Can I prepare the sauce ahead of time and store it in the refrigerator?

Yes, you can make the sauce ahead of time and store it in the refrigerator for up to 3 days.

When ready to use, reheat the sauce on the stovetop until warmed through before assembling the lasagna.

Can I add meat to this lasagna recipe?

Yes, you can add cooked ground beef, turkey, or sausage to this lasagna recipe for a meaty version.

Simply brown the meat in a separate pan before adding it to the sauce or layering it between the noodles.

Can I freeze leftovers of this lasagna?

Yes, you can freeze leftovers of this lasagna for future meals.

Cut the lasagna into portions, wrap them tightly in aluminum foil or plastic wrap, and store them in a freezer-safe container for up to 3 months.

Can I omit the red pepper flakes if I don’t want it too spicy?

Yes, you can omit the red pepper flakes if you prefer a milder sauce.

Adjust the seasoning according to your taste preferences, adding more salt and pepper as needed.

Can I use a different type of cheese instead of ricotta?

Yes, you can use cottage cheese or a combination of cottage cheese and sour cream as a substitute for ricotta cheese in this lasagna recipe.

The texture and flavor may vary slightly, but it will still be delicious.

Can I make this lasagna gluten-free?

Yes, you can make this lasagna gluten-free by using gluten-free lasagna noodles and substituting a gluten-free flour or starch (such as cornstarch or potato starch) in the sauce.

Check all ingredient labels to ensure they are gluten-free.