Roasted Red Pepper Lasanga

• Lasagna
• casserole dish of 14 by 8
• 12 sheets of no cook Lasagna noodles
• 2 jars Roasted red peppers 10.4 oz each,drained and cut open
• 16 oz mozzarella Sliced 1/4"
• 1 1/2 cup mixed cheeses
• (Fontina,Asiago,Provolone)
• 1/2 cup Parmesan
• 1 tbs butter or cooking spray
• 2 1/2 cups Aurore sauce below
• Sauce Aurore
• 3 tbs butter
• 5 tbs flour
• 2 1/2 cups of milk heated
• 1/2 ts salt and white pepper to taste
• 2 tbs tomato paste
• 3 tbs vodka (optional)

1. Make the sauce by melting the butter, ad the flour cook for to minutes,remove from heat, then ad all the hot milk at once,
2. beat vigorously with a whip. Set pan back on moderately high heat,
3. bring to a boil while stirring cook for a minute ,then ad the salt,pepper, tomato paste and vodka (optional) cook one more minute.If not using right away
4. scrape of sides and float some plastic wrap on top or carefully ad a thin layer of milk.
5. For assembling the Lasagna grease your dish with the butter or spray pour in half a cup of sauce spread a single layer of noodles ,the ad a layer of peppers top it with half the mozzarella,another layer of noodles ,peppers and mozzarella one more layer of noodles the all of the sauce sprinkle the cheeses on top.
6. Can be prepared up to a day ahead if refrigerated with aluminum foil on top.
7. To bake preheat oven 350F
8. put in lasagna 30 min with foil remove foil and bake for 15 or 20 minutes more

lasagna, cook lasagna noodles, red peppers, mozzarella, mixed cheeses, parmesan, butter, aurore sauce below, butter, flour, milk, salt, tomato, vodka

Taken from www.epicurious.com/recipes/member/views/roasted-red-pepper-lasanga-50085565 (may not work)