Name: Roasted Red Pepper Lasagna
Prep time: 45 min
Cook time: 45 min
Yield: 9
Ingredients: 4 medium sweet red peppers -; 9 lasagna noodles -; 4 garlic cloves, minced -; 1 tablespoon olive oil -; 1 can (28 ounces) crushed tomatoes -; 2 tablespoons minced fresh parsley -; 1 teaspoon sugar -; 1 teaspoon dried basil -; 1/2 teaspoon pepper -; 1/4 cup butter -; 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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Red Pepper Lasagna

1. 4 medium sweet red peppers -

2. 9 lasagna noodles -

3. 4 garlic cloves, minced -

4. 1 tablespoon olive oil -

5. 1 can (28 ounces) crushed tomatoes -

6. 2 tablespoons minced fresh parsley -

7. 1 teaspoon sugar -

8. 1 teaspoon dried basil -

9. 1/2 teaspoon pepper -

10. 1/4 cup butter -

11. 1/3 cup all-purpose flour -

12. 1/2 teaspoon salt -

13. 1/4 teaspoon ground nutmeg -

14. 2-1/2 cups fat-free milk -

15. 1 cup shredded Parmesan cheese -

How to cook deliciously - Roasted Red Pepper Lasagna

1. Stage

Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. 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.

2. Stage

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.

3. Stage

Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with 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° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.