Red Pepper Lasagna
| Yield: | 8 Servings |
| Categories: |
| 4 | md | Red sweet peppers; about 1 1/2 lb total |
| 1 | tb | Olive oil |
| 1 | cn | (28-oz.) crushed tomatoes |
| 1/2 | c | Snipped parsley |
| 4 | Cloves garlic; minced | |
| 3/4 | ts | Black pepper |
| 1/3 | c | Butter or margarine |
| 1/3 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground nutmeg |
| 3 | c | Milk |
| 1 | Recipe Homemade Egg Pasta; or 12 lasagna noodles | |
| 1 1/4 | c | Parmesan cheese; finely shredded, (5 oz.) |
| Fresh tomato wedges; optional | ||
| Fresh herb sprigs; optional |
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