Roasted Red Pepper Lasagna Recipe

Ingredients

• 4 medium sweet red peppers
• 9 lasagna noodles
• 4 garlic cloves, minced
• 1 tablespoon Crisco® Extra Virgin Olive Oil or Canola 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

Directions

• 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.
• 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-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. Yield: 9 pieces.

Roasted Red Pepper Lasagna published in Light & Tasty February/March 2001, p56