Ingredients:
4 medium sweet red peppers
9 lasagna noodles
4 garlic cloves, minced
1 tablespoon olive oil
1 (28 ounce) cans 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:
Cut each pepper into quarters remove seeds.
Place peppers cut side down on a foil lined baking sheet.
Broil 4 inches from heat for 20-25 minuets or until skin is blistered & blackened.
Immediately place peppers in a bowl, cover & let stand 15-20 minutes.
Peel off & discard skin.
Cut peppers in 1/4 inch strips.
Cook lasagna noodles according to package directions; drain.
In saucepan cook red peppers & garlic in oil for about 1 minute; add tomatoes, parsley, sugar, basil & pepper.
Simmer uncovered 20 minutes.
In another saucepan melt butter.
Stir in flour until smooth.
Gradually add milk.
Bring to a boil; cook& stir for 2 minutes or until thickened.
Spread 1 cup pepper sauce in a 13x9x2-inch baking dish coated with nonstick cooking spray.
Top with 3 noodles 1 1/2 cups pepper sauce, 1 cup white sauce 1/3 of parmesan cheese.
Repeat layers ending with cheese.
Bake uncovered at 350 F for 30-35 minutes or until bubbly.
Or covered for 15-20 minutes then uncover for last 10-15 minuets.
Let stand about 15 minutes before cutting.
Servings: 9
Time preparation: 90 min.
Time total: 120 min.