Roasted Red Pepper Lasagna
Prep time
Cook time
Total time
Recipe type: Lasagna
Serves: 12 pieces
  • 16 lasagna noodles
  • 4 cups packed baby spinach
  • 1½ cups ricotta cheese
  • 1½ cups shredded mozzarella
  • 2 cups shredded Italian 4 cheese blend
  • 8 oz of cooked bacon
  • 4 cups of the Creamy Alfredo Sauce (see recipe below)
  • ½ cup Parmesan cheese
  • 1 jar of Roasted Red Peppers (drained)
  • 1 tsp Italian seasoning
  • Chives for Garnish
  1. Boil the Lasagna noodles until they are al dente (cooked but still firm)
  2. While noodles are boiling cook bacon and then crumble into small pieces
  3. Make Creamy Alfredo Sauce (recipe below)
  4. Take half of the Alfredo cream sauce (about 4 cups) and put it in a blender with 1 jar of Roasted red pepper (drained), blend until pureed
  5. Then put the pureed sauce back into another pot (separate from the other cream sauce) and add another ½ cup Parmesan cheese and bring to a simmer for a couple minutes while stirring
  6. Allow suace to cool before adding to Lasagna (if you'd like you could make this sauce the night before and then allow to sit in the fridge over night)
  7. You will use the cream sauce with the roasted red pepper for the inside of the Lasagna, and the rest can be set aside to use as a garnish on top of the lasagna when ready to serve
  8. Before prepping actual Lasagna Pre-heat oven to 400 degrees F
  9. In a 12½ x 9½ in baking dish spread 1 cup of the Roasted Red Pepper Alfredo Sauce with a rubber spatula to coat the bottom of the pan evenly
  10. Cover with 5 al dente lasagna noodles and then spread another 1 cup of Roasted Red Pepper Alfredo sauce over top with rubber spatula
  11. Add 2 cups baby spinach over that in a nice even layer
  12. Add ¾ cup Ricotta cheese in small dime size dollops
  13. Spread evenly ½ cup Mozzarella cheese and then ½ c of the 4 cheese blend over that
  14. Sprinkle ¼ cup of crumbled bacon over that
  15. REPEAT THE PROCESS (5 noodles, 1 cup roasted red pepper sauce, 2 cups spinach, ¾ cup Ricotta, ½ cup Mozerella, ½ cup 4 cheese blend, and ¼ cup crumbled bacon)
  16. For the final layer place 5 noodles and then press down firmly to compact the lasagna more
  17. Then evenly spread 1 cup of Roasted Red Pepper Alfredo
  18. Top with ½ cup mozarrella cheese, followed by remaining 1 cup 4 cheese blend, and sprinkle 1 teaspoon of Italian seasoning to top it off
  19. Place baking pan on foil lined cookie sheet (to catch and drippings) and cook uncovered at 400 degrees for about 30 minutes, or until it is bubbling and cheese is golden brown
  20. Remove and allow to cool about 10-15 minutes before serving
  21. To serve cut in square pieces, drizzle desired amount of Alfredo cream sauce over the top ( may need to reheat sauce first), and garnish with crumbled bacon and chopped green onions
Recipe by Sugar n' Spice Gals at