Lasagna stuffed peppers are an fun spin on the classic dish made with bell peppers, sausage, lasagna noodles, sauce and ricotta cheese!
This lasagna stuffed peppers recipe will be one of your new favorite weeknight meals the entire family will love! We serve these with cheesy pull apart bread, garlic bread, and chocolate toffee bars.
Lasagna Stuffed Peppers
Lasagna Stuffed Peppers
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Why you’ll love this recipe!
📌 Creamy ricotta cheese melted inside the bell pepper.
📌 The delicious lasagna flavors!
📌 Versatile! Change the ingredients to your liking!
Lasagna Stuffed Peppers Ingredients
- Peppers – Bell peppers, any color will work.
- Onion – Yellow or white, diced.
- Garlic – Fresh cloves, minced.
- Oil – Vegetable oil or olive oil is fine.
- Sausage – Mild Italian sausage.
- Seasonings – Salt and pepper.
- Sauce – Tomato sauce.
- Cheese – Whole milk ricotta cheese, grated parmesan cheese, shredded mozzarella cheese.
- Egg – Large.
- Pasta – Lasagna noodles.
How do you make peppers stuffed with lasagna? (step-by-step directions)
⭐ First, preheat the oven and cut the tops off of the peppers. Remove the membranes and seeds. Place the peppers in a baking dish and bake in the oven.
⭐ Next, add the diced onions, garlic and oil to a medium skillet over medium heat until softened. Add the Italian sausage, salt and pepper and cook until the sausage is browned. Add the tomato sauce and bring to a simmer. Remove mixture from heat.
⭐ Then, mix the ricotta cheese, egg and parmesan cheese in a small bowl. Remove the peppers from the oven and dump out any water that formed in the bottom of the peppers. Bring a large pot of water to a boil and cook the lasagna noodles according to the package directions. Cut the cooked noodles into quarters.
⭐ Finally, layer sauce, a noodle, the ricotta mixture and another noodle inside the bell pepper. Repeat the layers until the pepper is full. Sprinkle mozzarella cheese on the top and place into a baking dish. Bake until the cheese is melted and bubbly. Remove from the oven, let sit for a few minutes and enjoy!
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Do the peppers need to be baked before stuffing?
Yes, this gives the peppers plenty of time to cook all the way through. Without pre-baking the pepper, you’ll have to add quite a bit of baking time to the stuffed peppers or you’ll end up with a crunchy bell pepper.
What kind of cheese should I use?
The ricotta cheese gives these a delicious creamy texture but in a pinch, you could swap for cottage cheese. Also, we topped with mozzarella cheese but feel free to top these with whatever shredded cheese you have on hand.
What kind of meat to use for lasagna stuffed peppers?
The recipe calls for mild Italian sausage but you could switch to a hot Italian sausage if you like a little heat. You could also use ground beef, ground chicken or ground turkey. If you want to make these vegetarian, simply leave out the meat all together.
Storage and leftovers
How long do lasagna stuffed peppers last?
The leftovers will keep in the refrigerator for 3-4 days. Keep in an airtight container for best results.
Can lasagna stuffed peppers be frozen?
Yes, these can be frozen before or after baking. If freezing after baking, allow the stuffed peppers to cool to room temperature and then store in a freezer safe, airtight container for up to 3 months.
If freezing before baking, we recommend leaving off the shredded cheese until just before baking.
How do you cook from frozen?
Cover with foil and cook for 1 hour. Remove foil, add shredded cheese, and continue cooking until heated all the way through (20 – 30 more minutes).
Tips and tricks
✅ For some added flavor, before baking the peppers for the first time, drizzle them with oil and sprinkle with salt and pepper for added flavor!
✅ Top with freshly chopped parsley if desired.
✅ Add a layer of pepperoni after the ricotta cheese layer for an extra flavor spin!
✅ Make a double batch in a disposable casserole pan and gift to a friend or freeze for later.
Frequently asked questions
Can I use a different type of pasta instead of lasagna noodles?
While lasagna noodles are traditionally used, you can experiment with other types of pasta such as penne or rigatoni. Try mixing all the filling together with other noodle styles instead of layering.
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed peppers ahead of time and refrigerate them until ready to bake. Alternatively, you can assemble the peppers and freeze them for later use, adjusting the baking time accordingly.
Can I add vegetables to the filling?
Absolutely! Feel free to add diced vegetables such as mushrooms, zucchini, or spinach to the sausage mixture for added flavor and nutrition.
What to enjoy with lasagna stuffed peppers (serving suggestions)
Lasagna stuffed peppers are super flavorful and one of our favorite Italian dishes. We like serving these with crescent roll pizza, tortellini alfredo, and chocolate cherry cheesecake dip!
More delicious “stuffed” recipes
- Stuffed peppers
- Stuffed pepper casserole
- Crockpot stuffed shells
- Sausage and pepper stuffed shells
- Stuffed pepper soup
- Stuffed cabbage soup
- Stuffed mushrooms
- Mexican stuffed peppers
- Tuna stuffed tomatoes
- Sausage stuffed breakfast peppers
Other awesome lasagna recipes
Tools we love
- Enameled cast iron pot – This is a great and super versatile pot that can be used in both the oven and on the stove top.
- Glass casserole dish with lid – I love this dish, it can go from freezer to oven!
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How to Make Lasagna Stuffed Peppers
Lasagna Stuffed Peppers
Ingredients
- 4 bell peppers
- 1 medium onion diced
- 3-4 tablespoons minced garlic
- 2 tablespoons olive oil
- 1 pound Italian sausage (mild or spicy)
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 can tomato sauce (28 ounces)
- 15 ounces whole milk ricotta cheese
- 1 cup grated parmesan cheese
- 1 large egg
- 4 lasagna noodles
- 1 cup shredded mozzarella cheese
Instructions
- Slice off the tops of each pepper and set it aside. Remove membranes and seeds from each pepper. Place the empty cleaned peppers in an 8x8 baking dish and bake on the center rack of a 350℉ preheated oven for 20 minutes.
- While peppers are baking, brown the sausage in a skillet on the stove top along with the diced onions. When onions are are translucent and sausage is nearly cooked through, add the garlic and tomato sauce. Continue cooking about 5 minutes, until sausage is completely browned.
- While sausage mixture is cooking, combine ricotta cheese, egg, and parmesan to a medium sized bowl. Whisk together until well combined. Set aside.
- Boil your lasagna noodles to al dente, using the package directions, then cut each noodle into 4 equal pieces.
- Remove softened peppers from the oven and drain off any liquid.
- Layer each pepper as follows: 4 tablespoons of sauce, 1 noodle piece, 4 tablespoons of ricotta cheese, 1 noodle piece. Repeat until you've used 4 noodle pieces total per pepper. Finish with mozzarella cheese on top.
- Return to oven and bake on the center rack of a 350℉ preheated oven for 20 - 25 minutes or until the cheese is melted and bubbly. Allow to set 5 - 7 minutes before enjoying.
Notes
Nutrition
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Lasagna Stuffed Peppers
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Beth says
I already put bell peppers in my spaghetti sauce, so I knew I was going to love this. I was NOT wrong. The peppers with the lasagna filling are AH-mazing!
Sandra says
This is such a good way to incorporate veggies on meals I make for my family! My kids enjoyed these lasagna stuffed peppers and they said they were really good!
Allyson Zea says
I love how easy this is to make and how tasty it is too! Thanks for the recipe!!
Erin says
It’s really good! I made this and everybody at our house loves it!
Katerina Petrovska says
The lasagna-stuffed peppers were so delicious, mixing lasagna and peppers nicely. They were cheesy, meaty, and the peppers were perfectly cooked. It’s a creative and tasty dish!
Catalina says
Lasagna Stuffed Peppers were a fantastic and healthy twist on traditional lasagna. I loved the flavors and how filling they were without the heaviness of pasta.