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Roasted Red Pepper Lasagna Recipe
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This recipe is:
Healthy
Diabetic Friendly






Roasted Red Pepper Lasagna Recipe
Prep: 45 min. + standing Bake: 50 min. Yield: 9 (12) Servings

Ingredients
4 medium sweet red peppers (2 7 oz jars red peppers, drained and sliced)
9 (12) lasagna noodles
4 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
2 tablespoons minced fresh parsley (none)
1 teaspoon sugar (none)
1 teaspoon dried basil (1/2 C shredded fresh basil)
1/2 teaspoon pepper
1/4 cup butter (1/3 Cup)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2-1/2 cups fat-free milk (3 cups whole)
1 cup shredded Parmesan cheese
Directions
Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. 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-in. x 9-in.(my recipe said start with 3 noodles) baking dish coated with 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° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting. Yield: 9 pieces.
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:

My recipe is the same as this from the internet except for notations in parentheses, It is really delicious. Five of us had this for dinner and there are 3 servings left. I like the canned peppers just fine. I also used the optional (in my recipe) 8 oz of hot Italian sausage, cooked and drained and added to the tomato/pepper sauce.

This looks really good. I may make it the next time I have company.

Martha

That sounds great!!!

Sounds like just the ticket for my Mex. Train group in December. Thanks for sharing.

Today while out shopping I got some more bottled red peppers. I am going to make this again to keep in the freezer for just me and DH. It really is good.