Roasted Red Pepper Lasagna

• 4 medium sweet red peppers
• 9 lasagna noodles
• 4 garlic cloves, minced
• 1 tablespoon olive oil
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried parsley
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 12 teaspoon pepper
• 14 cup butter or 14 cup margarine
• 13 cup all-purpose flour
• 2 12 cups low-fat milk or 2 12 cups nonfat milk
• 2 cups shredded parmesan cheese

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 350F 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.

sweet red peppers, lasagna noodles, garlic, olive oil, tomatoes, parsley, sugar, basil, pepper, butter, flour, lowfat milk, parmesan cheese

Taken from www.food.com/recipe/roasted-red-pepper-lasagna-73040 (may not work)