1. Cut each pepper into quarters remove seeds. 2. Place peppers cut side down on a foil lined baking sheet. 3. Broil 4 inches from heat for 20-25 minuets or until skin is blistered & blackened. 4. Immediately place peppers in a bowl, cover & let stand 15-20 minutes. 5. Peel off & discard skin. 6. Cut peppers in 1/4 inch strips. 7. Cook lasagna noodles according to package directions; drain. 8. In saucepan cook red peppers & garlic in oil for about 1 minute; add tomatoes, parsley, sugar, basil & pepper. 9. Simmer uncovered 20 minutes. 10. In another saucepan melt butter. 11. Stir in flour until smooth. 12. Gradually add milk. 13. Bring to a boil; cook& stir for 2 minutes or until thickened. 14. Spread 1 cup pepper sauce in a 13x9x2-inch baking dish coated with nonstick cooking spray. 15. Top with 3 noodles 1 1/2 cups pepper sauce, 1 cup white sauce 1/3 of parmesan cheese. 16. Repeat layers ending with cheese. 17. Bake uncovered at 350°F for 30-35 minutes or until bubbly. 18. Or covered for 15-20 minutes then uncover for last 10-15 minuets. 19. Let stand about 15 minutes before cutting. ---------------------------------------------------------------------------
Nutrition
Ingredients
