Hand Layered Lasagna with Roasted Bell Peppers and Sun-Dried Tomatoes


  • 12-16 sheets fresh egg noodles, or packaged lasagna noodles. Three sheets per person (12 sheets total) is a nice portion.
  • 4 large red bell peppers, roasted and peeled (or one 28 oz can roasted red peppers, drained), cut into small pieces. *Note, freshly roasted canned bell peppers give off a lot of liquid. You will want to reserve about 1/2 cup of this liquid and mix it in with the peppers and sun-dried tomatoes.
  • 1 large yellow onion and 4 large garlic cloves, rough-diced and cooked to translucent/ very soft.
  • 1 3.5 oz bag Bella Sun Luci Sun-Dried Tomatoes with Zesty Peppers
  • 1 8.5 oz jar Bella Sun Luci Bruschetta
  • 8 oz Italian four cheese blend (or just mozzarella), split in half
  • 1 oz Bella Sun Luci extra virgin olive oil
  • Salt and pepper to taste
  • *Serves 4


  • Preheat the oven to 375.
  • In a large bowl, mix together the bell pepper pieces and liquid, sun dried tomatoes, Bruschetta, salt, and pepper then heat in a sauce pan on a medium flame.
  • Set aside.
  • Cook the noodles, drain and remove to a large pan or cookie sheet, using the olive oil to keep them from sticking to each other.
  • On each oven safe plate, assemble with the lasagna noodles first, then your mixture of cheese, using your the first half (4 oz) of cheese in between the noodles. Repeat.
  • Cover the top noodles with the remaining half of the cheese.
  • Bake on the plates about 5 minutes, until the cheese on top is melted.
  • Garnish with sprigs of rosemary.
  • Serve immediately and let your guests know that the plates are hot!
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