A Taste of Spring: Fromagerie Bergeron’s Make-Ahead Sausage and Roasted Red Pepper Lasagna


005GHN Fromagerie Bergeron

Sausage and Roasted Red Pepper Lasagna © Courtesy of Fromagerie Bergeron

Soak up the sun! This lasagna will take you on an Italian journey reminiscent of warm weather and shining sun. Perfect for a dinner party, this lasagna can be prepared a day ahead and cooked just before serving. All you have to do is make a quick salad, and dinner is served!

Accompany your meal with a glass of fruity red wine such as a Beaujolais or a full-bodied rosé to bring out that spring feeling.

Sausage and Roasted Red Pepper Lasagna

Servings: 8


Sausage and roasted red pepper sauce:

  • 1 jar (300 ml) roasted red peppers
  • 15 ml (1 tbsp) olive oil
  • 4 uncooked Italian sausages (about 400 g)
  • 1 clove garlic
  • 1 can (796 ml) crushed tomatoes
  • 4 ml (3/4 tsp) salt
  • Pinch of red pepper flakes


  • Dry lasagna noodles, regular or instant
  • 200 g of Le Bergeron Classic Cheese, grated
  • 1 container (300 g) ricotta cheese
  • 1/2 container baby spinach (70 g)
  • 8 to 10 fresh basil leaves
  • 2 ml (1/2 tsp) salt
  • Freshly ground black pepper


  1. For the sauce: Drain the roasted red peppers. Using a stick blender, or in a stand blender or a food processor, purée the roasted red peppers. Set aside.
  2. Remove the casings from the sausages and discard them. In a large non-stick skillet, heat the oil over medium-high heat. Add the sausage meat and cook, breaking it up with a wooden spoon. When the sausage meat is golden brown, add the garlic and stir for 1 minute. Add the crushed tomatoes, the roasted red pepper puree, the salt, and the red pepper flakes. Bring the sauce to a boil, then lower the heat to medium. Half cover and simmer for 15 minutes, stirring from time to time. Remove from the heat and set aside.
  3. If you’re using regular lasagna noodles, cook them according to the manufacturer’s instructions.
  4. Preheat the oven to 190 °C (375 °F).
  5. In a food processor, combine the ricotta with half of the grated Le Bergeron Classic Cheese and the baby spinach, the basil, the salt, and the black pepper—process to a creamy consistency. Alternatively, you can finely chop the baby spinach and basil, transfer it to a bowl, then mix in the ricotta, half of the grated Le Bergeron Classic Cheese, the salt, and the black pepper.
  6. Over the bottom of a 23 x 33 cm (9 x 13 in) baking dish, spread 1/4 of the sauce, then cover with a layer of lasagna noodles. Add 1/2 of the ricotta-spinach mixture, then 1/4 of the sauce, and another layer of lasagna noodles. Repeat this last step again, then finish the lasagna with the remaining sauce and grated Le Bergeron Classic Cheese.
  7. Bake for about 35 minutes, or until the sauce is bubbly and the cheese is melted and golden brown. Keep an eye over the lasagna after 25 minutes: if the cheese seems to be browning too quickly, cover the lasagna with foil for the remaining cooking time.
  8. Remove the lasagna from the oven, let it rest for 10 minutes, then serve.
Visit fromagesbergeron.com for more deliciously cheesy recipes.
More Recipes

Get your free copy of Global Heroes, jam-packed with positive news, straight in your inbox.

Your subscription could not be saved. Please try again.
Your subscription has been successful.

Fromagerie Bergeron is committed to lowering its environmental footprint by optimizing its daily practices. Sustainable development is the key to ensuring the company’s prosperity without compromising that of future generations.


Subscribe to our Newsletter and Access all issues of Global Heroes News straight in your inbox. 100% free, no purchase necessary, for life. Uplifting stories, highlighting the inspirational efforts of everyday people, celebrities, and organizations, who are diligently working together towards practical solutions to global problems.