Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Red Pepper Lasagna




Source of Recipe


Internet


List of Ingredients




4 medium red sweet peppers, or two 7-oz. jars roasted red sweet peppers
1 Tbsp. olive oil
1 28-oz. can crushed tomatoes
½ cup snipped fresh basil
4 cloves garlic, minced
¾ tsp. ground black pepper
½ tsp. salt
8 oz. sweet or hot bulk Italian sausage, browned and drained (optional)
1/3 cup butter or margarine
1/3 cup all-purpose flour
½ tsp. ground nutmeg
½ tsp. salt
3 cups milk
12 no-boil lasagna noodles
1¼ cups finely shredded Parmesan cheese
Fresh tomato wedges (optional)
Fresh herb sprigs (optional)



Recipe



For red pepper sauce, halve sweet peppers; remove stems, seeds, and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake in a 425° oven for 20 to 25 minutes or until skin is bubbly and browned. Wrap peppers in foil; let stand 20 to 30 minutes or until cool enough to handle. Peel skins from peppers. Cut peppers into thin strips. (Or, if using bottled roasted red peppers, drain and cut into thin strips.)

In a large saucepan cook pepper strips in hot olive oil over medium heat 1 minute. Stir in undrained tomatoes, basil, garlic, black pepper, and ½ teaspoon salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring often. Cool. Stir in cooked sausage, if desired.

For béchamel sauce, in a medium saucepan melt butter. Stir in flour, nutmeg, and ½ teaspoon salt until smooth. Add milk all at once. Cook and stir until thickened and bubbly. Set aside to cool.

To assemble, grease the bottom of a 3-quart rectangular baking dish. Cover bottom of dish with 3 lasagna noodles. Spread about 1 cup of the red pepper sauce over the pasta. Top with ¾ cup of the béchamel sauce, spreading evenly; sprinkle with about ¼ cup of the Parmesan cheese. Repeat for 3 more layers with the remaining pasta, red pepper sauce, béchamel sauce, and Parmesan. Be sure the top layer of noodles are completely covered in sauce. Sprinkle with the remaining Parmesan cheese.

Bake, uncovered, in a 350° oven 35 to 40 minutes or until bubbly and light brown on top. Let stand 20 minutes. If desired, garnish with tomato wedges and herb sprigs. Makes 8 servings

To make ahead: Assemble lasagna as directed. Cover with plastic wrap; refrigerate up to 24 hours. To serve, remove plastic wrap and cover with foil. Bake in a 350° oven 30 minutes. Remove foil. Bake 15 to 25 minutes or until bubbly.