Roasted Red Pepper Lasagna recipe

9 servings

4 medium sweet red peppers

9 lasagna noodles

4 garlic cloves, minced

1 tablespoon olive or canola oil

1 (28 ounce) can crushed tomatoes

2 tablespoons minced fresh parsley

1 teaspoon sugar

1 teaspoon dried basil

1/2 teaspoon pepper

1/4 cup butter or stick margarine

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 1/2 cups fat-free milk

1 cup shredded Parmesan cheese

Cut each pepper into quarters; remove seeds.

Place peppers, cut side down, on a foil-lined baking sheet.

Broil 4 inches from the heat for 20-25 minutes or until skin is blistered and blackened.

Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.

Peel off and discard skin.

Cut peppers into 1/4-in.

strips.

Cook lasagna noodles according to package directions; drain.

In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper.

Simmer, uncovered, for 20 minutes.

In a saucepan, melt butter.

Stir in flour, salt and nutmeg until smooth.

Gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Spread 1 cup pepper sauce in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray.

Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese.

Repeat layers.

Top with remaining noodles, white sauce and pepper sauce.

Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly.

Sprinkle with remaining cheese.

Let stand for 15 minutes before cutting.