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No. 0282 Italian Free recipe

Vegetable Lasagna Tower with Roasted Pepper Cream

Tender pasta layers packed with spinach, sweet corn, peppers and mozzarella are baked in rings for a dramatic tower with a bronzed cheese cap. A silky roasted red pepper cream pools around the base, and cheesy garlic toast rides alongside for mopping up every last streak of sauce.

4.9 from 846 cooks

Tall layered vegetable lasagna stack in orange pepper sauce with toasted garlic bread
Photo: ajit shahu on Pexels
Prep
40 min
Cook
45 min
Total
1 hr 25 min
Serves
4
Level
Hard
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Method 7 steps

  1. Saute the zucchini, yellow pepper and corn in olive oil over medium-high heat for 5 minutes, add half the garlic and the spinach and cook until wilted. Season well.

  2. Heat the oven to 400 F. Cut the lasagna sheets into rounds using a 4-inch ring mold.

  3. Set four greased ring molds on a lined sheet pan and build each tower with pasta, vegetables and mozzarella, repeating three times and finishing with mozzarella and parmesan.

  4. Bake for 20 to 25 minutes until the cheese is bubbling and bronzed on top.

  5. Meanwhile blend the roasted peppers with the cream and remaining garlic, then simmer in a small pan for 5 minutes until silky. Season with salt.

  6. Spread the ciabatta with garlic butter and toast under the broiler for 2 to 3 minutes until crisp and golden.

  7. Pool pepper cream on each plate, slide a tower from its mold into the center, dot with balsamic glaze, top with parsley and add garlic toast on the side.

Tap a step to mark it done.

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