Roasted Red Pepper Lasagna

Made this over the weekend and it by far is one of my favorite lasagna recipies. Very simple, and oh so tasty! And Vegetarian! Sorry no picture...

What I usually do is roast the red peppers at some point when we are grilling. Steam them in a brown paper bag. Peal and de-seed them. I have found it is better to rough chop them than leave them into strips. I freeze the roasted red peppers to make this a lot of times when they are on sale. This really cuts the prep time.

This one 13x9 pan was 3 meals for us! So made for a lot of cheap and yummy meals. Definitely re warm in the oven - the crispyness is so much better. And this recipe is best the day you cook it.

Bell peppers were on sale this week - so I am planning on making it again and freezing it so that we can have a few freezer meals once the baby is here!

Roasted Red Pepper Lasagna
4 medium sweet red peppers
9 lasagna noodles
4 garlic cloves, minced
1 tablespoon olive or canola oil
1 (28 ounce) can crushed tomatoes
2 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 cup butter or stick margarine
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 - I use more

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. x 2-in. baking dish coated with nonstick 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 degrees F for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.(I add the cheese before cooking since I looooove burnt cheese)