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