Red Pepper Lasagna

• 4 medium red sweet peppers
• 1 tbl. olive oil
• 1 28oz. can crushed tomatoes
• 1/2 cup snipped fresh basil
• 4 cloves garlic, minced
• 1 tsp. salt
• 3/4 tsp. ground bl. pepper
• 8 ounces sweet or hot italian sausage, browned and drained (optional)
• 1/3 cup butter
• 3 cups milk
• 1/3 cup all-purpose flour
• 1/2 tsp. ground nutmeg
• 12 no-boil dried lasagna noodles
• 5 oz. parmesan cheese finley shredded

1. 1. Preheat oven to 425 F. For red pepper sauce, cut peppers in half; remove stems, seeds, and membranes. Place peppers, cut sides down, on a foil-lined baking sheet. Bake for 25min. Wrap peppers in foil; let stand 20min. Peel skins from peppers. Cut peppers into thin strips.
2. 2.In a large saucepan, cook sweet peppers in hot oil over medium heat for 1 min. Stir in undrained tomatoes, the basil, garlic 1/2 tsp. of the salt, and the black pepper. Bring to boiling;reduce heat. Simmer, uncoverd, for 20 min., stirring often. Set aside to cool. If desired, stir in cooked sausage.
3. 3. For Bechamel sauce, in a medium saucepan,melt butter over medium heat. Stir in the remaining 1/2 tsp. salt, the flour, and nutmeg until smooth. Add milk all at once. Cook and stir until thickened and bubbly. Set aside to cool.
4. 4. Preheat oven 350 bake. Grease bottom of a 3-quart rectangular baking dish. Cover bottom with 3 uncooked noodles. Spread about 1 cup of the red pepper sauce over the pasta. Top with 3/4 cup of the bachamel sauce, spreading evenly; sprinkle with 1/4 cup of the parmesan cheese. Repeat layering 3 more times. Be sure top layer of noodles is covered with sauce. Sprinkle with the remaining 1/4 cup of parmesan.
5. 5. Bake, uncovered, for 35 min. or until bubbly and light brown on top. Let stand for 20 min. before serving

red sweet peppers, olive oil, tomatoes, fresh basil, garlic, salt, ground, sweet, butter, milk, flour, ground nutmeg, lasagna noodles, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/red-pepper-lasagna-1233983 (may not work)