Roasted Red Pepper Lasagna 1990's

Makes 4
Prep 20 m
Bake 30 m
Cook 50 m



  1. 1 of 5 Saute onion in oil in large nonaluminum skillet until softened, 5 minutes. Add half the garlic; saute 30 seconds. Stir in wine, tomatoes, tomato paste, basil, oregano, fennel, rosemary, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling, breaking up tomatoes with wooden spoon. Lower heat; simmer uncovered, stirring, until reduced to 1-1/2 cups, 20 to 30 minutes. (Recipe may be prepared several hours ahead up to this point; refrigerate.)
  2. 2 of 5 Place flour in heavy medium-size saucepan. Gradually whisk in milk until smooth. Add remaining garlic, the nutmeg, remaining salt and pepper. Bring to boiling over medium heat, whisking constantly. Reduce heat; simmer, stirring, 2 minutes. Remove from heat. Stir in 6 tablespoons Parmesan.
  3. 3 of 5 Cook lasagna noodles in large pot of lightly salted water, stirring occasionally, until tender but still firm, about 8 minutes. Drain. (You can hold noodles in bowl of cold water for up to 10 minutes.) Remove noodles to paper toweling to drain; pat dry.
  4. 4 of 5 Spread 1/4 cup tomato sauce in 8 x 8 x 2-inch square baking pan. Top with 2 noodles; trim to fit. Spoon 1/4 cup each tomato sauce and Parmesan sauce over top. Sprinkle with half the red pepper. Spread with 1/4 cup each tomato and Parmesan sauces. Repeat layers, starting with noodles, using remaining peppers. Top with remaining 2 noodles, remaining tomato and Parmesan sauces.
  5. 5 of 5 Bake in 400 degree F oven 30 minutes or until bubbly and browned on top. Let stand 15 minutes before cutting into 4 servings. Makes 4 servings.
Nutrition Information for Roasted Red Pepper Lasagna 1990's
Servings Per Recipe: 4
Per Serving: 20 mg chol., 9 g Fat, total, 54 g carb., 14 g pro., 4 g sat. fat, 359 kcal cal., 1157 mg sodium, 3 g fiber
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Printed from 07/22/2019