Red Pepper Lasagna

One of my dad’s specialties is lasagna. He never follows a recipe so it always turns out different, but it’s always awesome! Up until now, I’ve never tried making lasagna. I guess I’ve always been too scared that it wouldn’t compare to my dad’s lasagna. So when my younger sister, who I share an apartment with, suggested that we make lasagna tonight, I was all for it since we would be making it just for us(and our boyfriends, but they would never even think about complaining). We found a recipe to use in Better Homes and Gardens Ultimate Italian magazine. We made a few changes to the original recipe, but the final product still turned out great! Here is the recipe we followed.

*Adapted from Better Homes and Gardens Red Pepper Lasagna

Red Pepper Lasagna

1 lb. Italian style ground turkey
1-28 oz. can diced tomatoes
2 tsp. minced garlic
½ tsp. ground black pepper
¼ tsp. salt
1 cup bottled roasted red sweet peppers, drained and cut into thin strips
1/3 cup margarine
1/3 cup all-purpose flour
½ tsp. ground nutmeg
¼ tsp. salt
3 cups milk
9 lasagna noodles
2/3 cup finely shredded parmesan cheese
2/3 cup finely shredded mozzarella cheese

1. Preheat oven to 350° F. Lightly grease a 9x13in pan; set aside. For meat sauce: in a large saucepan, brown turkey. Drain fat. Stir in diced tomatoes, garlic, black pepper, and ¼ tsp. salt. Bring to boiling; reduce heat. Cover and simmer for 10 min; stirring occasionally. Remove from heat. Stir in roasted peppers; set aside.
2. Meanwhile, for sauce: in a medium saucepan, heat butter over medium heat. Stir in flour, nutmeg, and ¼ tsp. salt. Gradually stir in milk. Cook and stir until thickened and bubbly. *You may need to add more flour.
3. To assemble, arrange three of the noodles in the prepared baking pan. Top with 1/3 of meat sauce, then 1/3 of the white sauce, and lastly, 1/3 of the cheese. Repeat layering noodles, meat sauce, white sauce, and cheese two more times, making sure the top layer of noodles is completely covered with sauce. Sprinkle with the remaining cheese.
4. Cover pan with foil. Bake for 40 minutes. Uncover and bake about 10 minutes more or until edges are bubbly and top is lightly browned. Let stand for 5 minutes before serving. Makes 8 servings.

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1 Comment

Filed under Lasagna

One response to “Red Pepper Lasagna

  1. Great idea for lasagna.I love red peppers too! I thought I would share this recipe I developed for a roasted red pepper hummus.
    http://michaelbeyer.wordpress.com/2010/10/24/roasted-red-pepper-hummus/

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