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Roasted Red Pepper Lasagna

Roasted Red Pepper Lasagna
"A friend gave me this recipe, and it quickly became a family favorite," says Deborah Johnson of Cody, Wyoming. "It's rich and creamy, and the roasted red peppers give it such a wonderful flavor."
9 ServingsPrep: 45 min. + standing Bake: 50 min.

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

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
© Taste of Home 2013

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Roasted Red Pepper Lasagna (continued)

Directions (continued)

  • 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.
Nutrition Facts: One piece equals 229 calories, 8 g fat (5 g saturated fat), 19 mg cholesterol, 386 mg sodium, 31 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.
© Taste of Home 2013