Roasted Red Pepper Lasagna Recipe

Description:

This mouthwatering Roasted Red Pepper Lasagna recipe is a delightful fusion of flavors, originally inspired by Taste of Home Light & Tasty. Perfect for any occasion, it’s a true crowd-pleaser, as evidenced by its star debut at my dad’s 70th birthday celebration, where it received rave reviews from everyone at the table. With a few tweaks to elevate the cheese factor, this dish promises to tantalize your taste buds and become a family favorite in no time!

• Cook Time: 30 minutes
• Prep Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 9

Ingredients:

• 4 garlic cloves
• 9 tablespoons olive oil
• 4 cups crushed tomatoes
• 1 tablespoon dried parsley
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon margarine
• 1/4 cup all-purpose flour
• 1 1/3 cups low-fat milk
• 2 cups nonfat milk
• 2 cups parmesan cheese

Instructions:

1. Roast Red Peppers:

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   • Cut each pepper into quarters and remove the seeds.
   • Place the peppers, cut side down, on a foil-lined baking sheet.
   • Broil them 4 inches from the heat for 20-25 minutes or until the skin is blistered and blackened.
   • Immediately transfer the peppers to a bowl, cover, and let them stand for 15-20 minutes.
   • Peel off and discard the skin, then cut the peppers into 1/4-inch strips.

2. Prepare Lasagna Noodles:

   • Cook the lasagna noodles according to the package directions, then drain them.

3. Prepare Pepper Sauce:

   • In a saucepan, heat 2 tablespoons of olive oil over medium heat.
   • Add the roasted red peppers and garlic, cooking for about 1 minute.
   • Stir in the crushed tomatoes, dried parsley, sugar, basil, and pepper.
   • Simmer the mixture uncovered for 20 minutes, allowing the flavors to meld.

4. Prepare White Sauce:

   • In another saucepan, melt the butter and margarine over medium heat.
   • Stir in the flour until smooth, then gradually add the low-fat milk and nonfat milk.
   • Bring the mixture to a boil, cooking and stirring for 2 minutes or until thickened.

5. Assemble the Lasagna:

   • Preheat the oven to 350°F (175°C) and grease a 13x9x2-inch baking dish.
   • Spread 1 cup of the pepper sauce in the bottom of the prepared baking dish.
   • Arrange 3 lasagna noodles over the sauce, then top them with 1 1/2 cups of the pepper sauce, 1 cup of the white sauce, and 1/3 of the parmesan cheese.
   • Repeat the layers, ending with a layer of parmesan cheese on top.

6. Bake:

   • Bake the lasagna uncovered for 30-35 minutes or until bubbly and golden brown on top.
   • Alternatively, cover the lasagna with foil and bake for 15-20 minutes, then uncover and bake for an additional 10-15 minutes for a softer texture.

7. Serve:

   • Allow the lasagna to cool for about 15 minutes before cutting into it, allowing the flavors to meld and the layers to set.

Nutritional Information (Per Serving):

• Calories: 324.9
• Fat: 14.3g
  • Saturated Fat: 7.8g
• Cholesterol: 36.5mg
• Sodium: 597.7mg
• Carbohydrates: 34.6g
  • Fiber: 3.2g
  • Sugar: 10.1g
• Protein: 15.7g

Enjoy this delectable Roasted Red Pepper Lasagna with your loved ones for a satisfying meal that’s bursting with flavor and cheesy goodness! 🍽️🧀