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

Halve red peppers; remove stems, seeds and membranes. Place peppers, cut side down, on a foil-lined baking sheet.

Bake in a 425°F 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.

In a large saucepan, cook red peppers in hot oil over medium heat for 1 minute. Stir in undrained tomatoes, parsley, garlic and black pepper. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes, stirring often. Set aside to cool.

For Bechamel sauce: Melt butter in a medium saucepan, stir in flour, salt and nutmeg until smooth. Add milk all at once and cook, stirring constantly, over medium heat until thickened and bubbly. Cook, stirring, 1 minute more; set aside to cool.

Cook noodles according to package directions; immerse in cold water.

To assemble: Grease a 3-quart rectangular baking dish. Cover bottom with 1/4 of the pasta. Spread 1 1/4 cup of the red pepper sauce over noodles. Drizzle 3/4 cup of the bechamel sauce over the pepper sauce; sprinkle with 1/3 cup of cheese. Repeat layers twice more. Top with remaining pasta and bechamel sauce. Sprinkle with remaining cheese.

Bake, covered, in a 350°F oven for 30 to 35 minutes or until bubbly. Uncover for last 10 minutes of baking time. Let stand 10 minutes before serving.