Roasted pepper lasagne?

[Solasum]

I have some friends coming over for dinner this week, one of whom is vegetarian. I'm keen to use up the contents of my freezer and cupboards, and I have a lot of both frozen sliced peppers, and lasagne sheets.

So. I was wondering about making a veggie lasagne with roasted peppers. I have googled, and there don't seem to be many recipes, so wondering if this is a bad idea?

Planning to roast a vast quantity of the peppers, maybe with some added onion, then make a white sauce and chuck on lots of mozzarella.

What I am unsure about is whether More is needed. Should I also make a tomatoey sauce to stir the peppers into, or blend the peppers to make them more saucy? or maybe add (garlicky?) mushrooms to make it more interesting? Another thought was adding a layer of nutmeggy spinach to each set of pasts, so pepper layer, spinach layer, pasta, sauce layer.

Any inspiration gratefully received!

That sounds very tasty! I would perhaps switch white sauce for ricotta, to make it a little lighter in texture. Goats' cheese goes well with roasted peppers, too.

Agree with Stately you could add some roasted aubergine and some fresh basil or a good quality fresh pesto. Maybe a sprinkling of toasted pine nuts.

Can I come?

You need to make this

www.deliciousmagazine.co.uk/recipes/summer-vegetable-lasagne-with-blue-cheese-and-pine-nuts

:) Igggi, better to come after the practice run.

Ricotta instead of white sauce is a great idea and timesaving thank you.

Do you think the peppers will need to have additional tomatoey sauce (with basil) to make it wet enough?

Viva, that looks good, will try it when I have more variety of veg. So much cheese in that recipe!

Its not something you'd cook every week - your arteries would fur up I reckon.

I have made one before with roasted peppers, courgettes and red onions. I did a tomato based sauce with the veg in and a bechemel on top and the bottom. Was a crowd pleaser.

Sounds bloody lovely but I would add a tomato sauce with it, not anything too overpowering, but a base for the peppers would be good.

And then, it becomes my favourite food in the world - pasta, red peppers, tomatoes, cheese. I am so going to make this tomorrow!

This turned out really well, and lovely and light too. About 6 portions.

What I did:

Roasted 1.5 bags of frozen sliced peppers in a bit of olive oil until soft.

Meanwhile reduced 2 tins of tomatoes, a couple of onions chopped and some garlic with splash of balsamic vinegar, dried oregano, bay leaves, pinch of sugar and lots of black pepper. Mashed this up a bit.

Microwaved frozen chopped spinach til soft and added nutmeg. I only had about quarter of a packet of spinach but more would have been nice.

Did layers: pasta sheet, peppers, tomato, spinach, ricotta (used 2 tubs in total). Finished with mozzarella on top. Yum.