Vegetarian lasagna with roasted bell peppers and courgettes recipe

Vegetarian Lasagna with Roasted Bell Peppers and Courgettes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This vegetarian lasagna recipe is a delightful twist on the classic Italian dish. Packed with flavors and textures, it features roasted bell peppers and courgettes (zucchini) that add a delicious smokiness to every bite. Layers of lasagna noodles, creamy ricotta cheese, and tangy tomato sauce make this dish incredibly satisfying. Whether you're a vegetarian or simply looking for a meat-free meal option, this recipe is sure to impress.

Keywords: vegetarian lasagna, roasted bell peppers, courgettes, Italian dish, meat-free meal.

Vegetarian lasagna with roasted bell peppers and courgettes recipe details

Vegetarian lasagna with roasted bell peppers and courgettes recipe, recipe Rating: 4.8
Number of votes:142 

Ingredients

1 kg	red bell peppers, quartered
40 g	pine nuts, toasted
400 g	courgette, sliced
2 tbsp	olive oil
	salt and freshly ground black pepper
9	sheets of lasagna
1 bunch(es)	thyme, chopped
200 g	crème fraîche
250 g	ricotta cheese, crumbled
1 tsp	chili flakes
40 g	freshly grated Parmesan cheese

Instructions

Preheat the the grill of your oven. Arrange the bell peppers skin side up on a lined baking tray. Grill until the skin gets charred. Remove from the oven and cover with a damp cloth. Allow to stand for 10 minutes, then peel the bell peppers.

Grease a griddle pan with 1 tablespoon of oil. Fry the courgettes for a minute each side. Season with salt and pepper. Cook the lasagna sheets in salted water for 4 minutes. Drain and cover with a damp kitchen towel.

Mix together the crème fraîche, thyme and the Ricotta cheese.

Preheat the oven to 150°C.

Layer the bell peppers, lasagna sheets, ricotta cream and the courgettes in turn into a greased casserole dish until all ingredients are used up, but take care to finish with Ricotta cream. Sprinkle each layer with some of the pine nuts. Divide the Parmesan cheese on top and bake for 20-30 minutes.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 50 min
Grade of difficulty:
medium
Calories per portion:
n/a