Lasagna Stuffed Peppers layers melty cheese, rich sauce, and tender noodles into a sliceable comfort-food centerpiece.
Mini Lasagna, Rolled into Peppers
All the saucy, cheesy goodness of classic lasagna—reimagined as sliceable, bell-pepper-wrapped portions that are easier to assemble, bake, and serve.
Sometimes you want lasagna without hauling out a whole pan, and that’s where these peppers shine. Each bell pepper becomes a colorful, edible mold that holds layers of browned beef and Italian sausage, herby marinara, ricotta ribboned with egg, and oozy mozzarella. The peppers roast until sweet and tender while the filling bubbles up into a satisfying, sliceable centerpiece everyone can dig into without a fork fight at the table.
Texturally this dish is a little show-off: tender pasta strips tucked into the savory meat sauce, creamy pockets of ricotta, and that crusty, golden edge of melted mozzarella and parmesan that you chase with a fork. The peppers add a bright, slightly charred sweetness that cuts through the richness and makes each bite feel balanced rather than heavy.
Practical wins: cook the lasagna noodles just until al dente and slice them into strips so they layer and fold easily; brown the meat well and taste the sauce before assembling; and give the finished peppers a short rest out of the oven so they slice neatly. This recipe plays nice as a make-ahead (assemble, chill, then bake) and reheats beautifully, so it’s equally at home on a busy weeknight or a relaxed Sunday supper.
Ingredients
How to Make Lasagna Stuffed Peppers
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente (about 8–9 minutes); drain, rinse under cold water, then slice each sheet into 1-inch strips and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat; add the chopped yellow onion and cook until translucent, about 4 minutes, then add minced garlic and cook 30 seconds until fragrant.
- Add ground beef and italian sausage to the skillet, breaking up with a spoon; brown until no pink remains and juices evaporate, about 6–8 minutes. Drain excess fat if desired.
- Stir in marinara sauce, dried oregano, dried basil, crushed red pepper, 1/2 tsp of the salt, and 1/4 tsp black pepper; simmer 5 minutes to meld flavors, then remove from heat and taste for seasoning.
- In a medium bowl, combine ricotta cheese, large egg, grated parmesan cheese, chopped fresh parsley, remaining 1/2 tsp salt and 1/4 tsp black pepper; mix until smooth.
- Halve the bell peppers lengthwise and remove seeds and membranes; place pepper halves cut-side up close together in a 9x13-inch baking dish (arrange snugly so they support each other).
- Assemble the filling: fold cooked lasagna noodle strips into the meat-marinara mixture, then spoon a layer of ricotta mixture into each pepper half and top with the meat/noodle mixture so each half is generously filled; sprinkle shredded mozzarella evenly over the assembled peppers.
- Cover the baking dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and edges of peppers are tender-crisp (or bake longer if you prefer softer peppers).
- Let the dish rest 5 minutes before serving to set the filling; garnish with extra chopped parsley and a light dusting of grated parmesan if desired. Serve family-style with leftover sauce on the side.
Recipe Card
Lasagna Stuffed Peppers
Lasagna Stuffed Peppers layers melty cheese, rich sauce, and tender noodles into a sliceable comfort-food centerpiece.
- Prep
- 25 min
- Cook
- 45 min
- Servings
- 6
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente (about 8–9 minutes); drain, rinse under cold water, then slice each sheet into 1-inch strips and set aside.
- While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat; add the chopped yellow onion and cook until translucent, about 4 minutes, then add minced garlic and cook 30 seconds until fragrant.
- Add ground beef and italian sausage to the skillet, breaking up with a spoon; brown until no pink remains and juices evaporate, about 6–8 minutes. Drain excess fat if desired.
- Stir in marinara sauce, dried oregano, dried basil, crushed red pepper, 1/2 tsp of the salt, and 1/4 tsp black pepper; simmer 5 minutes to meld flavors, then remove from heat and taste for seasoning.
- In a medium bowl, combine ricotta cheese, large egg, grated parmesan cheese, chopped fresh parsley, remaining 1/2 tsp salt and 1/4 tsp black pepper; mix until smooth.
- Halve the bell peppers lengthwise and remove seeds and membranes; place pepper halves cut-side up close together in a 9x13-inch baking dish (arrange snugly so they support each other).
- Assemble the filling: fold cooked lasagna noodle strips into the meat-marinara mixture, then spoon a layer of ricotta mixture into each pepper half and top with the meat/noodle mixture so each half is generously filled; sprinkle shredded mozzarella evenly over the assembled peppers.
- Cover the baking dish tightly with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 10–12 minutes until cheese is bubbly and edges of peppers are tender-crisp (or bake longer if you prefer softer peppers).
- Let the dish rest 5 minutes before serving to set the filling; garnish with extra chopped parsley and a light dusting of grated parmesan if desired. Serve family-style with leftover sauce on the side.
Nutrition
- Carbohydrates
- 42
- Saturated Fat
- 20
- Sodium
- 1200
- Fiber
- 5
- Unsaturated Fat
- 25
- Protein
- 41
- Fat
- 45
- Cholesterol
- 190
- Trans Fat
- 0.2
- Calories
- 750
- Sugar
- 8