Roasted Red Pepper Lasagna |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 9 |
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Made a few changes as we love cheese. Made this for my dad's 70th birthday-everyone loved it. I hope you do too. Ingredients:
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 |
Directions:
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 white 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.
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