Lasagna Bell PeppersLasagna Bell PeppersLasagna Bell Peppers

Name: Lasagna Bell Peppers
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Ingredients: 6 medium Bell peppers (mixed colors); 1 tbsp Olive oil; 1 tbsp Olive oil; 1 large Onion, finely chopped; 1 medium Carrot, peeled and very finely diced; 1 whole Celery stick, very finely diced; 2 whole Garlic cloves, minced; 500 g Beef mince (ground beef); 400 g Canned crushed tomatoes; 2 tbsp Tomato paste; 1/2 cup Red wine; 2 whole Beef bouillon cubes, crumbled; 2 whole Bay leaves; 1/2 tsp Dried thyme; 1/2 tsp Dried oregano; 2 tsp Worcestershire Sauce; 1/2 tsp Salt; 1/2 tsp Black pepper; 60 g Butter; 1/2 cup Flour; 3 cups Milk; 1 cup Gruyere or Colby cheese, shredded; 1 pinch Ground nutmeg; 1/2 tsp Salt; 1/4 tsp Black pepper; 6 whole Instant lasagna sheets; 1 cup Mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 2 tbsp Fresh basil or parsley, chopped (for garnish)

A creative twist on two classic dishes: bell peppers stuffed with layers of pasta, rich homemade bolognese ragu, and creamy cheese sauce. These individually portioned lasagna peppers combine the hearty flavors of traditional lasagna with the sweet, roasted flavor of bell peppers.

Prep Time

30m

Cook Time

1h 30m

Servings

6 servings

Difficulty

intermediate

IngredientsIngredientsIngredients

For the Peppers

Bell peppers (mixed colors)6 medium
Olive oil1 tbsp

For the Bolognese Ragu

Olive oil1 tbsp
Onion, finely chopped1 large
Carrot, peeled and very finely diced1 medium
Celery stick, very finely diced1 whole
Garlic cloves, minced2 whole
Beef mince (ground beef)500 g
Canned crushed tomatoes400 g
Tomato paste2 tbsp
Red wine1/2 cup
Beef bouillon cubes, crumbled2 whole
Bay leaves2 whole
Dried thyme1/2 tsp
Dried oregano1/2 tsp
Worcestershire Sauce2 tsp
Salt1/2 tsp
Black pepper1/2 tsp

For the Cheese Sauce

Butter60 g
Flour1/2 cup
Milk3 cups
Gruyere or Colby cheese, shredded1 cup
Ground nutmeg1 pinch
Salt1/2 tsp
Black pepper1/4 tsp

For Assembly

Instant lasagna sheets6 whole
Mozzarella cheese, shredded1 cup
Parmesan cheese, grated1/4 cup
Fresh basil or parsley, chopped (for garnish)2 tbsp

InstructionsInstructionsInstructions

Preheat the oven to 200°C/180°C fan forced. Line a baking dish with baking paper.

Cut the tops from the bell peppers and reserve. Remove the seeds and white membrane. Place peppers in the prepared dish. Spray with olive oil and bake for 10-15 minutes or until almost tender.

Meanwhile, prepare the bolognese ragu: Heat oil in a large pot over medium heat. Add garlic, onion, celery and carrots. Cook for 10 minutes until softened and sweet.

Add beef, turn heat up and cook, breaking it up as you go until completely browned.

Add the crushed tomatoes, tomato paste, red wine, crumbled beef bouillon cubes, bay leaves, dried thyme, dried oregano, and Worcestershire sauce. Stir well.

Adjust the heat so it is bubbling gently. Cover and cook for about 45 minutes, stirring occasionally, then uncover and simmer for 15 minutes until thickened. Season with salt and pepper to taste.

While the ragu is simmering, prepare the cheese sauce: Melt butter in a saucepan over medium-low heat. Add flour and mix constantly for 1 minute.

Gradually add milk, stirring continuously to avoid lumps. Once smooth, increase heat to medium and cook, stirring frequently, until sauce thickens enough to coat the back of a spoon (5-8 minutes).

Remove from heat, add cheese, nutmeg, salt and pepper. Mix until cheese is melted. The sauce should be thick but still pourable.

To assemble: Place 1/4 cup bolognese ragu in base of each pepper. Break half the lasagna sheets to fit inside each pepper. Top with another 1/4 cup ragu and 2 tablespoons of cheese sauce.

Add another layer of lasagna sheets, followed by remaining ragu. Top with the remaining cheese sauce.

Sprinkle with mozzarella and parmesan cheese. Bake for 35-40 minutes, until bubbling and golden.

Let stand for 5 minutes before serving. Garnish with fresh basil or parsley if desired.