Who says lasagna has to have tomato sauce? This recipe is based on one that I learned at Chez Bay Gourmet Cooking School but I've altered it some. It uses Bechamel, a milk based sauce (not all white sauces have to be fattening!) with a pinch of nutmeg. Layered with italian sausage, roasted peppers, onions and sun dried tomatoes, this rich and tasty looking lasagna can be fairly healthy if you want it to be.
Some ideas to keep it healthy: use ground turkey, skim milk, sundried tomatoes without oil and low fat cheese. It'll still be mighty tasty.
7 Ounce shredded
Pepper, Red Bell
Pasta,Barilla Oven Ready Lasagne
Pepper, Yellow Bell
Pepper, Green Bell
click for a larger image
Start by roasting your peppers. You can do this on a grill, under the broiler or directly over your burners.
Ideally you want all of the skin to be charred black.
Make sure you use heat resistant tongs to pick them up and move them.
When fully black, place inside a pot. The steam from the roasting will help the skin to separate from the flesh.
After 10-15 minutes, take out the peppers and rub them. The skin should come right off.
After removing most of the skin, run under water to wash away any ashes.
Remove the stems and seeds from the roasted peppers.
Cut into short sticks (like french fries).
Prepare the bechamel sauce. I found that using straight bechamel sauce was too thick so mix your 4 cups of bechamel with another 2 cups of milk.
Remove the casings from the italian sausage and brown in a pan.
Drain any excess fat and then pour in half of the bechamel sauce and let simmer for 1 minute.
Pour the cheese into the remaining sauce and stir to incorporate.
Start building the lasagna. First start with a base of meat sauce. Use 1/3 of your sauce.
Top with a layer of lasagna. I used Barilla no-boil lasagna.
Top with another 1/3 of the meat sauce.
Top with 1/2 of the peppers.
Top with 1/2 of the cheese sauce.
Repeat, starting with another layer of pasta.
Bake at 375 for 30 minutes or until cheese is golden and edges are bubbly.