Roasted Red Pepper Lasagna
Source of Recipe
Family Circle Magazine
List of Ingredients
1 medium-size onion, chopped
1 t. olive oil
2 cloves garlic, finely chopped
1/3 c. dry white wine
1 16 oz. can Italian-style tomatoes, drained
2 T. tomato paste
1 t. dried basil
1 t. dried oregano
1/2 t. fennel seeds
1/2 t. dried rosemary, crumbled
1/2 t. salt
1/2 t. pepper
3 T. all-purpose flour
1 1/4 c. milk
1/4 t. ground nutmeg
1/2 c. grated Parmesan cheese
6 curly-edged lasagna noodles
4 7 oz. jars roasted red peppers, drained, cut into 1 1/2 inch pieces.Recipe
Saute onion in oil in large non-aluminum skillet until softened. Add half the garlic; saute 30 seconds. Stir in wine, tomatoes, tomato paste, basil, oregano, fennel, rosemary, 1/4 t. salt and 1/4 t. pepper.
Bring to boiling, breaking up tomatoes with wooden spoon. Lower heat; simmer uncovered, stirring, until reduced to 1 1/2 cups, 20 to 30 minutes.
Place four in heavy medium-size saucepan. Gradually whisk in milk until smooth. Add remaining garlic, the nutmeg, salt, and pepper. Bring to boiling over medium heat, whisking constantly. Reduce heat; simmer, stirring 2 minutes. Remove from heat. Stir in 6 T. Parmesan.
Cook lasagna noodles in large pot of lightly salted water, stirring occasionally, until tender but still firm, about 8 minutes. Drain. Remove noodles to paper towel and pat dry.
Spread 1/4 c. tomato sauce in 8 x 8 x 2-inch square baking pan. Top with 2 noodles; trim to fit. Spoon 1/4 c. each tomato sauce and Parmesan sauce over top. Repeat layers, starting with noodles, using remaining peppers.
Top with remaining 2 noodles, remaining tomato and Parmesan sauces.
Bake in 400 oven 30 minutes or until bubbly and browned on top. Let stand 15 minutes before cutting into 4 servings.
SERVES 4
|
|
member logon
