Yellow Pepper Lasagna

Cooler weather has arrived in the Midwest, and meanwhile, the lingering summer heat is hanging by a thread back home in the desert. That means it’ll soon be time to keep cozy with a steaming plate of world-famous comfort food — lasagna!

The homemade béchamel sauce does double duty today, as it adds creamy goodness while filling in for most of the cheese in our lasagna. Adding to the hearty layers are garlicky and spiced sautéed yellow peppers, plant-based ricotta, and fried shallots.

A special surprise between each layer are crispy fried sage leaves. I harvested enormous leaves this year and 16-20 was the perfect amount, but you should double that if you have normal leaves; you can’t overdo this flavor-packed addition! A final smothering of bechamel sauce and in the oven it goes. After baking, top with crispy fried shallots for extra texture and enjoy.

Yellow Pepper Lasagna

Preheat the over to 375˚ 

Equipment needed  – 10.5″x7.5″ Staub rectangular baking dish 

Make the béchamel sauce – In a large saucepan over medium heat, add the grapeseed oil and shallot. Reduce the heat to low, cover and cook 10 minutes until the shallot is translucent. Add the butter and melt. Add the flour, stir and cook for 10 minutes until the roux is toasted and lightly brown. Whisk in the hot oak milk, in three stages, then the nutritional yeast, salt, pepper and spices. Cook for 15 minute over medium low heat, thinning with some oat milk if the sauce gets too thick. Keep warm.

Sauté the peppers – Thinly slice the peppers. In a large skillet, warm the grapeseed oil over medium heat.  Add the peppers and sauté until browned, about 15 minutes. Add the garlic and cook until the garlic is toasted, another five minutes. Set aside.

Fry the sage leaves –  Melt the vegan butter in a large skillet. Fry the sage leaves over medium low heat, turning once, until crispy. This should take 5-7 minutes. Drain on paper towels.

Assemble the lasagna – Lightly oil the baking dish. Spoon about 1/2 – 2/3 cup of béchamel sauce in the bottom of the pan. Top with lasagna sheets, more béchamel sauce, ricotta, sautéed peppers, fried shallots and 4-5 sage leaves. Repeat until the ingredients are assembled, finishing with a layer of béchamel sauce.

Cover and bake for 1 hour. Uncover and bake for 20-30 minutes until golden brown. Let rest for 10 minutes before serving.


serves 6 generously


  • ¾ cup shallot, minced
  • 1 tbsp grapeseed oil
  • ½ cup vegan butter
  • ⅓ cup  + 1 tbsp all purpose flour
  • 4½ cups hot extra creamy oat milk (plus extra as needed to thin down the bechamel)
  • ⅓ – ½ cup nutritional yeast
  • 1 tsp salt
  • black pepper to taste
  • ½ tsp nutmeg
  • a pinch of ground cloves


  • 2 tbsp grape seed oil
  • 3 large yellow peppers
  • 6 cloves garlic, thinly sliced
  • 1 tsp espellete pepper


  • 8 oz Kite Hill plant based ricotta
  • ¾ cup fried shallots
  • 10-12 fresh lasagna sheets, regular or GF


  • 3 tbsp vegan butter or olive oil
  • 16-20 fresh sage leaves