Roasted Red Pepper Lasagna 1990's

Roasted Red Pepper Lasagna 1990's
Servings: 4 Prep 20 mins Bake 400°F 30 mins Cook 50 mins


  • 1 medium-size onion, chopped
  • 1 teaspoon olive oil
  • 2 cloves garlic, finely chopped
  • 1/3 cup dry white wine
  • 1 can (16 ounces) Italian-style tomatoes, drained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried rosemary, crumbled
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup grated Parmesan cheese
  • 6 curly-edged lasagna noodles (5 ounces)
  • 4 jars (7 ounces each) roasted red peppers, drained, cut into 1-1/2-inch pieces

Make It

1. 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. 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. 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. 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. 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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 359, Fat, total (g): 9, chol. (mg): 20, sat. fat (g): 4, carb. (g): 54, fiber (g): 3, pro. (g): 14, sodium (mg): 1157, Percent Daily Values are based on a 2,000 calorie diet.