Red Pepper Lasagna - cooking recipe

Ingredients

4 medium red bell peppers
1 Tbsp. olive oil
1 (28-oz.) can crushed tomatoes
1/2 c. chopped parsley
4 cloves garlic
3/4 tsp. pepper
1/3 c. butter
1/3 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
3 c. milk
16-oz. package lasagna noodles
1 1/4 c. (5-oz.) finely shredded Parmesan cheese

Preparation

Halve red peppers; remove stems, seeds and membranes.
Place peppers, cut side down, on a foil-lined baking sheet.
Bake in a 425 degree oven for 20 to 25 minutes or until skin is bubbly and blackened.
Wrap peppers in the foil and let stand 20 to 30 minutes or until cool enough to handle.
Peel skin from peppers and cut into thin strips.