DIETS: LC VG VT Serves 4 Time: Approximately 2 hours
Ingredients:
4 red peppers
9 lasagna noodles
4 garlic cloves, minced
1 Tablespoon olive oil
1 28-oz can crushed tomatoes
2 Tablespoons fresh parsley, minced
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1/4 cup vegan butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 1/2 cups non-dairy milk (almond/oat/etc)
1 cup shredded vegan Parmesan cheese
Instructions:
Turn on oven to the broil setting.
Cut each pepper in quarters and remove seeds & core.
Place cut side down on a foil-lined baking sheet. Broil on top rack for 20-25 minutes or until skin is blistered and blackened.
Immediately place in a bowl, cover and let stand for 15-20 minutes.
Reduce heat in oven to 350F
Peel off pepper skin and discard. Cut into 1/4" strips.
Cook lasagna noodles according to package instructions, drain and set aside.
In a saucepan, cook red peppers and garlic in oil for 2-3 minutes.
Add the tomatoes, parsley, sugar, basil, Italian seasoning and pepper and mix well.
Simmer, uncovered for 20 minutes. Keep warm.
In a separate smaller saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add the milk and bring to a boil. Heat for 2-3 minutes or until thickened. Keep warm.
Grease a 13x9" baking pan with cooking spray. Spread 1 cup red sauce on the bottom, top with 3 noodles, 1 1/2 cups white sauce and 1/3 cup parmesan. Repeat these layers, then top with remaining noodles, white sauce, then red sauce.
Bake uncovered for 30-35 minutes or until bubbly.
Sprinkle with remaining cheese and let stand for 5-10 minutes before cutting
Nutrition Info Per Serving: Calories 280 Total Fat 12 g Cholesterol 23 mg Sodium 665 mg Potassium 500 mg Total Carbohydrate 36 g Dietary Fiber 6 g Sugars 9 g Protein 8 g