Roasted Red Pepper Lasagna

Total Time: 2 hrs Preparation Time: 1 hr 30 mins Cook Time: 30 mins

Ingredients

• Servings: 9
• 4 medium sweet red peppers
• 9 lasagna noodles
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried parsley
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/4 cup butter or 1/4 cup margarine
• 1/3 cup all-purpose flour
• 2 1/2 cups low-fat milk or 2 1/2 cups nonfat milk
• 2 cups shredded parmesan cheese

Recipe

• 1 cut each pepper into quarters remove seeds.
• 2 place peppers cut side down on a foil lined baking sheet.
• 3 broil 4 inches from heat for 20-25 minuets or until skin is blistered & blackened.
• 4 immediately place peppers in a bowl, cover & let stand 15-20 minutes.
• 5 peel off & discard skin.
• 6 cut peppers in 1/4 inch strips.
• 7 cook lasagna noodles according to package directions; drain.
• 8 in saucepan cook red peppers & garlic in oil for about 1 minute; add tomatoes, parsley, sugar, basil & pepper.
• 9 simmer uncovered 20 minutes.
• 10 in another saucepan melt butter.
• 11 stir in flour until smooth.
• 12 gradually add milk.
• 13 bring to a boil; cook& stir for 2 minutes or until thickened.
• 14 spread 1 cup pepper sauce in a 13x9x2-inch baking dish coated with nonstick cooking spray.
• 15 top with 3 noodles 1 1/2 cups pepper sauce, 1 cup sauce 1/3 of parmesan cheese.
• 16 repeat layers ending with cheese.
• 17 bake uncovered at 350°f for 30-35 minutes or until bubbly.
• 18 or covered for 15-20 minutes then uncover for last 10-15 minuets.
• 19 let stand about 15 minutes before cutting.