Roasted Red Pepper Lasagna

It's fall y'all and time for some cozy comfort food casseroles! This vegetarian recipe is really one of my all time favourites and I'm sure it'll be one of yours as well.

Ingredients:

4 medium roasted sweet peppers (bought or homemade)
9 lasagna sheets
4 cloves garlic, minced
1 tbsp olive oil
1 - 28 oz can diced or crushed tomatoes
2 tbsps parsley
1 tsp sugar
1/2 tsp dried basil
1/2 tsp pepper

1/4 cup butter or marg
1/3 cup flour
1/2 tsp salt
1/4 tsp nutmeg
2  1/2 cups milk
1 cup parmesan cheese
1  1/2 cups shredded mozzarella

How to roast peppers:

https://hotandcoldrunningmom.blogspot.com/2014/09/roasted-sweet-peppers.html

Cut the roasted peppers to about 2 inch pieces. Heat some olive oil in a saucepan and add the minced garlic and peppers. Cook 1 minute.  

Add tomatoes, sugar, parsley, dried basil and pepper.
Simmer, uncovered, for 20 minutes.

In another saucepan melt butter and add the flour, salt and nutmeg.  Cook 1 minute then whisk in the milk.  Cook a further 2 minutes until it thickens.

Cook your lasagna as per package directions, then rinse with cold water. We like this Delverde brand↓

Start by adding a soup ladle full of sauce to the bottom of an oiled 8 X 8" baking dish. Then top with a lasagna sheet. 

Add a ladleful of white sauce and about a quarter of the parmesan cheese on top of the noodle. Continue layering this way ending with pepper sauce and white sauce over the last sheet.

Top it all off with shredded mozzarella and parmesan cheeses.

Then into the oven at 350F for 35 minutes.

Let stand 15 minutes before cutting.

Serves 6-8 with a nice side salad