Roasted Red Pepper and Feta Lasagna
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Roasted Red Pepper and Feta Lasagna

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I should have called this “everything but the kitchen sink” lasagna because of how much yumminess goes into this monster 🙂 …but I named it Roasted Red Pepper and Feta Lasagna instead.

This is THE ultimate lasagna recipe!

One ingredient that I love is jarred roasted red peppers.

It’s a bit of a time saver not having to roast them yourself.

roasted red peppers

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.

cooked sausage in pan

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.

veggies in skillet

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.

spinach in skillet

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.

oven ready lasagna sheets

Next mix together ricotta cheese and pesto, and spread 1/3 of this mixture onto the pasta sheets.

pesto and ricotta layer

1/3 of the cooked Italian sausage goes in next.

sausage layer

Then 1/3 of the veggie mixture and 1/3 of the diced roasted red peppers from the jar.

veggie layer

And 1/3 of the crumbled feta cheese.

feta layer

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.

Roasted Red Pepper and Feta Lasagna

You’ve got two cooking options here…the oven of course.

Or if you have a Traeger 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.

Roasted Red Pepper and Feta Lasagna
Roasted Red Pepper and Feta Lasagna

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.

Roasted Red Pepper and Feta Lasagna

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 🙂

Roasted Red Pepper and Feta Lasagna
Roasted Red Pepper and Feta Lasagna
Roasted Red Pepper and Feta Lasagna

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Roasted Red Pepper and Feta Lasagna
5 from 2 votes
Print

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!

Course Main Course
Cuisine American, Italian
Keyword Feta Cheese, Lasagna, Roasted Red Pepper, Smoker Recipes, Traeger
Prep Time 20 minutes
Cook Time 50 minutes
Servings 8
Calories 709 kcal
Author Cheri Renee

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

  1. 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.

  2. 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.

  3. Add the garlic and spinach to the skillet, cook 3 to 4 more minutes.

  4. Add a few spoonfuls of the alfredo sauce to a 9×13 casserole dish and spread evenly. Lay 4 lasagna sheets flat, overlapping slightly.

  5. Mix together the ricotta cheese and pesto. Spread 1/3 of this mixture over the lasagna sheets.

  6. 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.

  7. Top the lasagna with the 4 remaining lasagna sheets, evenly spread the remaining alfredo sauce over top.

  8. 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.

  9. Sprinkle with fresh parsley if desired.

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