Lasagna with 3 peppers

  • Average
  • 10 minutes
  • 30 minutes pour les poivrons + 25min
  • Average
A feast of colors and flavors: lasagna coated in velvety béchamel, roasted peppers, a symphony of Italian delights. Deliciousness guaranteed!




  • 1 package of lasagna
  • 2 red peppers
  • 2 green peppers
  • 2 yellow peppers
  • 1 onion
  • 50cl of milk
  • 80g of butter
  • 80g flour



    Stage 1

    Preheat the oven to 200°c

    Stage 2

    To remove the skin from the peppers: cut them in half, place them on a baking tray, bake for 20-30 minutes. Remove from the oven, put them in a container airtight, wait for the peppers to cool. Thanks to the steam, the skin will be removed easily.

    Stage 3

    Cut them into strips, brown them in a little oil with 1 onion.

    Stage 4

    Make a béchamel sauce: make melt the butter, add the flour then the milk little by little while mixing when the mixture hardens, it's ready. Salt and pepper.

    Stage 5

    Place a layer of béchamel in the bottom of the lasagna dish. Place sheets of lasagna on top, cover with béchamel then place the peppers + onion. Continue until used up and finish with a layer of béchamel. Sprinkle with grated cheese and bake for 25 min.

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