Roasted Red Pepper and Feta Lasagna
I should have called this “everything but the kitchen sink” lasagna because of how much yumminess goes into this monster of a recipe 🙂 …but I named it Roasted Red Pepper and Feta Lasagna instead.
This is THE best ultimate lasagna recipe made in the oven or Traeger pellet grill!
One ingredient that I love is jarred roasted red peppers.
It’s a bit of a time saver not having to roast them yourself.
How to make Roasted Red Pepper and Feta Lasagna
The first step in making this dish is cooking a pound of Italian sausage in a skillet.
I removed the sausage once it was cooked and am using the same skillet for the veggies.
Maybe I went a little crazy adding so many veggies, but I couldn’t leave out any of my favorites 🙂
This is my “go big or go home” lasagna I suppose.
In a skillet over medium heat add some olive oil, a diced onion, sliced baby portobello mushrooms, and diced zucchini.
Season with kosher salt, pepper, and crushed red pepper flakes.
Let this cook for a few minutes, stirring a few times throughout.
Then add in minced garlic and fresh spinach.
At first you’ll think there’s no way all that spinach will fit.
But spinach cooks down to barely anything so I promise it will work.
So the sausage is cooked, the veggies are cooked, now we get to layer this lasagna!
Start with a thin layer of alfredo sauce on the bottom of a 9×13 casserole dish.
Then place four oven ready pasta sheets, overlapping slightly.
Next mix together ricotta cheese and pesto, and spread 1/3 of this mixture onto the pasta sheets.
1/3 of the cooked Italian sausage goes in next.
Then 1/3 of the veggie mixture and 1/3 of the diced roasted red peppers from the jar.
And 1/3 of the crumbled feta cheese.
Then more alfredo and mozzarella cheese.
Shoo wee…that was only the first layer!
Add more pasta sheets and press down slightly and repeat with two more layers.
Top it off with the four remaining pasta sheet and remaining alfredo sauce.
You’ve got two cooking options here…the oven of course.
Or if you have a Traeger Pellet Grill/Smoker…go for that!
We smoked ours starting on the smoke setting for 30 minutes.
Then cranked up the heat to 375 for 30 minutes.
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Then top with the rest of the shredded mozzarella cheese and smoke for 15 more minutes.
Oven directions would be 30 minutes at 375, add remaining mozzarella cheese and bake an additional 15 minutes.
This Roasted Red Pepper and Feta Lasagna is anything but traditional, but OH MY….Soooooooo full of flavor and a nice spin on a classic dish 🙂
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If you like Roasted Red Pepper and Feta Lasagna, you might also like these recipes…
Philly Cheesesteak Lasagna
Shrimp Pesto Lasagna Roll Ups
Pan Fried Feta Cheese
Goat Cheese Caramelized Onion Pasta
Best Traeger Grill and Smoker Recipes
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Roasted Red Pepper and Feta Lasagna
Roasted Red Pepper and Feta Lasagna is the ultimate lasagna, it can be baked in the oven or smoked in a Traeger Grill/Smoker for even more yumminess!
Ingredients
- 1 pound Italian sausage
- 1 Tbsp olive oil
- 1 onion diced
- 1 oz baby portobello mushrooms sliced
- 2 zucchini (medium to small) diced
- kosher salt, pepper, crushed red pepper flakes
- 5 cloves garlic minced
- 10 oz fresh spinach
- 2 15 oz jars alfredo sauce
- 1 package oven ready lasagna sheets (I used Barilla)
- 1 15 oz container ricotta cheese
- 1 7 oz container pesto
- 1 jar roasted red peppers diced
- 2 6 oz containers crumbled feta cheese
- 4 cups shredded mozzarella cheese
Instructions
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Set a large skillet over medium heat and add the Italian sausage, cook 6 to 7 minutes breaking it apart as it cooks. Remove from skillet and set aside.
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In the same skillet add the olive oil, onion, mushrooms, zucchini, kosher salt, pepper, and crushed red pepper flakes. Cook 6 to 7 minutes, stirring occasionally.
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Add the garlic and spinach to the skillet, cook 3 to 4 more minutes.
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Add a few spoonfuls of the alfredo sauce to a 9×13 casserole dish and spread evenly. Lay 4 lasagna sheets flat, overlapping slightly.
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Mix together the ricotta cheese and pesto. Spread 1/3 of this mixture over the lasagna sheets.
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Evenly spread 1/3 of the cooked sausage, 1/3 of the veggie mixture, 1/3 of the diced roasted red peppers, 1/3 of the feta cheese, 1/4 of the mozzarella cheese, and 1/4 of the alfredo sauce. Repeat until you have three layers of lasagna, pressing down after each layer slightly.
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Top the lasagna with the 4 remaining lasagna sheets, evenly spread the remaining alfredo sauce over top.
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Baking directions: Place in a 375 degree oven for 30 minutes. Top with the remaining mozzarella cheese and bake 15 more minutes.
Traeger grill/smoker directions: Place the 9×13 dish on the smoker and set to the smoke setting for 30 minutes. Turn the temp to 375 degrees for 30 minutes. Sprinkle the remaining cheese over top and smoke at 375 for 15 more minutes.
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Sprinkle with fresh parsley if desired.
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