Veggie Lasagna w/ Roasted Red Pepper Sauce

This healthy lasagna recipe is plant based and to die for! Using roasted red pepper sauce, in place of tomato sauce, takes this dish to a whole new level.

Keep reading for the recipe or watch me make it in my YouTube video!


-2 red bell peppers

-3 medium tomatoes

-1 zucchini

-2 carrots

-1 c. spinach

-1/4 onion

-a few fresh basil leaves

-lasagna noodles (whole wheat, if you can find them!)

-salt, pepper, garlic powder

  • Place the red peppers on a non-stick cookie sheet and back for an hour at 350 degrees for one hour or until the skin starts to char.

red peppers.jpg

Once cool, remove the skin, stem and seeds from the peppers and dice the resulting tender red peppers. Yum!!

  • Add peppers, diced tomatoes, diced onion, basil, oil and seasonings to a pan on medium-high heat until all veggies are soft.
  • Pour this mixture into a blender and blend until chunks are gone.
  • Slice long thin pieces of cucumber and carrot.
  • Layer the ingredients in a non-stick pan, noodles, cucumbers, carrots, spinach, sauce, until you either run out of space or ingredients.
  • Bake at 350 degrees for another hour.

The roasted red pepper sauce is a fun flavor twist for lasagna. I’m not kidding when I tell you I am going to start putting this sauce on ALL of my Italian food…. It is SO GOOD!

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