Red Pepper Lasagna

Name: Red Pepper Lasagna
Ingredients: 4 medium red bell peppers; 1 Tbsp. olive oil; 1 (28-oz.) can crushed tomatoes; 1/2 c. chopped parsley; 4 cloves garlic; 3/4 tsp. pepper; 1/3 c. butter; 1/3 c. flour; 1/2 tsp. salt; 1/2 tsp. nutmeg; 3 c. milk; 16-oz. package lasagna noodles; 1 1/4 c. (5-oz.) finely shredded Parmesan cheese

13 ingredients

5 steps

Ingredients

4 medium red bell peppers
1 Tbsp. olive oil
1 (28-oz.) can crushed tomatoes
1/2 c. chopped parsley
4 cloves garlic
3/4 tsp. pepper
1/3 c. butter
1/3 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
3 c. milk
16-oz. package lasagna noodles
1 1/4 c. (5-oz.) finely shredded Parmesan cheese

Directions

1

Halve red peppers; remove stems, seeds and membranes.
2

Place peppers, cut side down, on a foil-lined baking sheet.
3

Bake in a 425 degree oven for 20 to 25 minutes or until skin is bubbly and blackened.
4

Wrap peppers in the foil and let stand 20 to 30 minutes or until cool enough to handle.
5

Peel skin from peppers and cut into thin strips.