Roasted Red Pepper Lasagna

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This is an excellent vegetarian dish to serve to company...very flavorful and can be prepared the day ahead. Prep time includes cooking time for tomato sauce. Recipe adapted from canadian living magazine.

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Steps

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To make tomato sauce: in medium saucepan , heat oil over medium heat.

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Cook onion and garlic for about 3 minutes.

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Add next 7 ingredients and cook for about 8 minutes or until liquid has evaporated.

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Stir in tomatoes , peppers , paste and vinegar.

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Heat to boiling , reduce temperature and , stirring often , simmer for about 1 hour or until thick enough to mound on a wooden spoon.

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In large pot of boiling water , cook lasagna noodles for about 8 minutes or until tender.

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Drain and rinse under cold water.

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Set aside.

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Stir spinach into hot water and cook for 1 minute.

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Drain and squeeze out liquid.

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Chop coarsely.

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To make white sauce: melt butter in medium saucepan , gradually whisk in flour and over medium heat cook , stirring constantly , for about 3 minutes.

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Remove pan from heat and whisk in milk , salt , pepper and nutmeg.

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Cook over medium heat , stirring constantly , until thickened.

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Whisk in 1 / 2 cup asiago and 1 / 3 cup parmesan cheeses until melted.

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To assemble: spread 1 .

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Ingredients

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spinach lasagna noodles, fresh spinach, olive oil, onion, garlic, carrots, sliced mushrooms, dried oregano, dried thyme, salt, pepper, hot pepper flakes, tomatoes, roasted red peppers, tomato paste, white wine vinegar, butter, all-purpose flour, milk, nutmeg, asiago cheese, parmesan cheese