Roasted Red Pepper Lasagna

Servings

9

Ingredients

  • 4 medium sweet red peppers
  • 9 lasagna noodles
  • 4 garlic cloves, finely chopped
  • 1 tablespoon olive or canola oil
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons finely chopped fresh parsley
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 cup butter or stick margarine
  • 1/3 cup plain flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 1/2 cups fat-free milk
  • 1 cup shredded Parmesan cheese

Instructions

  1. Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Grill 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.
  2. 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. Spread 1 cup pepper sauce in a 13-inch x 9-inch x 2-inch baking dish coated with non-stick 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.
  4. Bake, uncovered, at 175°C for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.