Ingredients
4 medium red sweet peppers
1 tbl. olive oil
1 28oz. can crushed tomatoes
1/2 cup snipped fresh basil
4 cloves garlic, minced
1 tsp. salt
3/4 tsp. ground bl. pepper
8 ounces sweet or hot italian sausage, browned and drained (optional)
1/3 cup butter
3 cups milk
1/3 cup all-purpose flour
1/2 tsp. ground nutmeg
12 no-boil dried lasagna noodles
5 oz. parmesan cheese finley shredded
Preparation
- Preheat oven to 425 F. For red pepper sauce, cut peppers in half; remove stems, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Bake for 25min. Wrap peppers in foil; let stand 20min. Peel skins from peppers. Cut peppers into thin strips.
2.In a large saucepan, cook sweet peppers in hot oil over medium heat for 1 min. Stir in undrained tomatoes, the basil, garlic 1/2 tsp. of the salt, and the black pepper. Bring to boiling;reduce heat. Simmer, uncoverd, for 20 min., stirring often. Set aside to cool. If desired, stir in cooked sausage.
For Bechamel sauce, in a medium saucepan,melt butter over medium heat. Stir in the remaining 1/2 tsp. salt, the flour, and nutmeg until smooth. Add milk all at once. Cook and stir until thickened and bubbly. Set aside to cool.
Preheat oven 350 bake. Grease bottom of a 3-quart rectangular baking dish. Cover bottom with 3 uncooked noodles. Spread about 1 cup of the red pepper sauce over the pasta. Top with 3/4 cup of the bachamel sauce, spreading evenly; sprinkle with 1/4 cup of the parmesan cheese. Repeat layering 3 more times. Be sure top layer of noodles is covered with sauce. Sprinkle with the remaining 1/4 cup of parmesan.
Bake, uncovered, for 35 min. or until bubbly and light brown on top. Let stand for 20 min. before serving
