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Roasted Red Pepper Lasagna Ingredients: 4 medium sweet red peppers 9 lasagna noodles 4 cloves garlic, minced 1 tablespoon olive oil 1 can (28 ounces) crushed tomatoes 2 tablespoons minced fresh parsley 1 teaspoon sugar 1 teaspoon dried basil 1/2 teaspoon pepper 1/4 cup margarine 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 2-1/2 cups fat free milk 1 cup shredded fat free Parmesan cheese Directions: Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 inches from the heat for 20 to 25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15 to 20 minutes. Peel off and discard skin. Cut peppers into 1/4 inch strips. Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for one minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt margarine. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for two minutes or until thickened. Spread 1 cup pepper sauce in a 13 x 9 x 2-inch baking pan coated with nonstick 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 degrees for 30 to 35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting. Yield: 9 peices. Nutritional information per serving: Calories 229 Fat: 3g Cholesterol: 19mg Sodium: 386mg Carbohydrate: 31g Fiber: 3g Protein: 9g Diabetic Exchanges: 2 vegetable, 1 starch, 1 very lean meat |