Spicy Vegetarian Lasagne with Capsicum

    1 hour 40 minutes

    This is a tasty and colourful vegetarian lasagne with red, yellow, orange and green capsicum and three cheeses.

    87 people made this

    Serves: 12 

    • 500g lasagne sheets
    • 2 teaspoons olive oil
    • 2/3 cup diced red capsicum
    • 2/3 cup diced orange capsicum
    • 2/3 cup diced yellow capsicum
    • 2/3 cup diced green capsicum
    • 1 small yellow onion, diced
    • 2 (400g) tinned diced tomatoes
    • 1 (185g) tinned tomato paste
    • 1 1/2 cups (375ml) water
    • 1 dash chilli flakes
    • 1/4 cup grated Parmesan cheese
    • 400g ricotta cheese
    • 250g grated mozzarella cheese
    • 4 eggs
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon dried oregano, crushed
    • 1/4 cup grated Parmesan cheese

    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. Bring a large pot of lightly salted water to a boil. Cook lasagne in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water and place on greaseproof paper to cool.
    2. Cook capsicums and onion in olive oil in a large saucepan until onions are translucent. Stir in diced tomatoes, tomato paste, water and chilli flakes. More chilli flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
    3. Preheat oven to 190 degrees C. In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper and oregano.
    4. Place a small amount of sauce in the bottom of a 20x30cm baking dish. Reserve 1/2 cup of the sauce. Place three lasagne sheets lengthways in pan. Layer some of the cheese mixture and the vegetable sauce on top of lasagne. Repeat layering with remaining ingredients, ending with lasagne. Spread reserved sauce over top of lasagne. Sprinkle with grated Parmesan cheese if desired.
    5. Cover dish with foil and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

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    Reviews in English (62)


    Loved it! This is now one of our family's favourites. Used fresh tomatoes instead of can/tin for extra freshness.  -  09 Jun 2013


    Had to reduce it to a one-egg quantity (for 2 retirees) but the meal was voted The Best vegetarian lasagne so far!  -  29 May 2012


    This was a great receipe, however the previous reviewer was right, it could more easily be called "4 pepper lasagna" So, I kept the red and orange bell pepper and substitued green and yellow zuchini for the others; as well as fresh spinach sauteed with fresh garlic, (OF COURSE!!) in between the noodle and sauce layers. It turned out delicious and the flavors were perfect together. the mix of all the veggies gave it a great hearty texture all you need is a crusty baggette to toss along side! ENJOY!  -  12 Dec 2007  (Review from Allrecipes USA and Canada)