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Red Pepper Lasagna Recipe

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This recipe for Red Pepper Lasagna, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Harkins Honrado
Added: Monday, March 16, 2009


1 1/2 lbs. red sweet peppers (about 4 peppers)
1 Tablespoon olive oil
28 ounce can crushed tomatoes
1/2 cup snipped parsley
4 cloves garlic, minced
3/4 teaspoon pepper

Béchamel Sauce

1/3 cup butter
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 cups milk

12 lasagna noodles
1 1/4 cups shredded Parmesan cheese

Halve red peppers and remove seeds, etc. Place peppers cut side down on foil-lined cookie sheet. Bake 425º for 20-25 minutes till skin is bubbly. Wrap peppers in foil. Let stand 30 minutes. Peel peppers and cut into thin strips. Cook peppers in hot oil over medium heat 1 minute. Stir in undrained tomatoes, parsley, garlic and black pepper. Bring to boil. Reduce heat, simmer uncovered 20 minutes, stirring often.
Béchamel sauce
Melt butter, stir in flour, salt, nutmeg till smooth. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1minute more. Cool. Cook pasta according to package directions. Grease large casserole. Cover bottom with 1/4 of the pasta. Spread 1 1/4 cups pepper sauce over the pasta. Drizzle 3/4 cup béchamel sauce over red pepper sauce, sprinkle with 1/3 cup Parmesan cheese.
Repeat twice more with pasta, pepper sauce, béchamel sauce and Parmesan cheese. Top with remaining pasta, béchamel sauce and Parmesan cheese. Bake uncovered at 350º for 30 minutes till bubbly and light brown. Let stand 10 minutes before serving.

Personal Notes:
Personal Notes:
To make ahead, assemble. Cover with saran wrap. Refrigerate up to 24 hours. Remove saran wrap and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake 25 minutes more.




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