I definitely went way over the top for this recipe.
“Excessive budget” would be an understatement. There was no budget, no plan – it all went out the door.
I headed to the market, knowing I wanted to create something super impressive – “entertaining” worthy.
I wanted to knock the socks off the tasters.
I knew I wanted peppers – roasted peppers – with a hint of both sweet and spicy.

I also KNEW how amazing Manchego and Asiago would pair with roasted sweet and spicy peppers, as well as fresh basil, ricotta, Parmesan, AND Wagu Beef.

The gourmet gourmand and hella decadent side took over … I went to town on this baby.

And, your tastebuds (maybe not your pocketbook) will appreciate my heavy hands.

And, in all practicality, you can certainly make a version of this with less pricy ingredients – think standard mozzarella and provolone cheeses, regular ground beef, etc. BUT, it simply will NOT be the same.

Sweet & Spicy Roasted Red Pepper Bruschetta Wagu Lasagna: Layers of roasted pepper bruschetta, fresh basil and creamy ricotta cheese, Wagu beef and roasted red pepper sauce, along with Manchego, Asiago, and Parmesan cheeses, baked in lasagna layers will leave you drooling. 🤤

Sweet & Spicy Roasted Red Pepper Bruschetta Wagu Beef Lasagna

1 recipe Homemade Lasagna Noodles
2 lbs. ground Wagu beef
48 oz. spicy red pepper pasta sauce
sea salt and pepper

4 cups whole milk ricotta cheese
10 oz. sweet pepper bruschetta
2 Tbs. fresh basil, finely chopped
seal salt and pepper

12 oz. Manchego cheese, cubed
12 oz. Asiago cheese, grated
12 oz. Parmesan cheese, grated

Preheat the oven to 375 degrees.

Prepare the lasagna noodles according to the recipe.

In a large pot, brown the ground beef with salt and pepper, breaking apart with the back of a spoon, until cooked through and crumbled. Reduce heat to a simmer and stir in the red pepper sauce. Set aside until assembly.

In a large bowl, whisk together the ricotta, bruschetta, basil, and salt and pepper, until smooth.

To assemble, spoon a touch of red pepper sauce over the bottom of a large rectangular baking dish. Top with one layer of lasagna noodles. Smooth 1/2 of the ricotta red pepper bruschetta over the noodles. Next, spoon 1/2 of the red pepper beef sauce over the ricotta. Layer with cubed Manchego.
Add another layer of noodles, ricotta mixture, 1/2 of the remaining red pepper beef sauce, and 1/2 of each the Asiago and Parmesan cheeses.
Finally, layer the final pieces of fresh noodles and the last of the red pepper beef sauce, topping with the final layer of grated cheese.

Bake until brown and bubbly.

Remove from the oven and cool. Then chill. (Lasagna is ALWAYS better the next day).

Garnish with fresh basil before slicing and serving.