This recipe will quickly became a family favorite. It's rich and creamy, and the roasted red peppers give it such a wonderful flavor.
INGREDIENTS (for 9 servings):
- 4 medium sweet red peppers
- 9 lasagna noodles
- 4 garlic cloves, minced
- 1 tablespoon olive or canola oil
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons minced fresh parsley
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/4 cup butter or stick margarine
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 1/2 cups fat-free milk
- 1 cup shredded Parmesan cheese
Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 inches from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips.
Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Spread 1 cup pepper sauce in a 13-inch x 9-inch x 2-inch baking dish coated with nonstick cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce.
Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.
Nutritional Analysis: One piece equals 229 calories, 8 g fat (5 g saturated fat), 19 mg cholesterol, 386 mg sodium, 31 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1/2 fat.© 2002 Reiman Media Group, Inc.