Vegetable Lasagna - Instructions
To make the tomato sauce
Put the tomatoes through a food mill or tomato press. Reserve.
Heat the oil in a medium sauté pan over medium heat. Cook the garlic and pepper flakes
for 3 minutes. Stir in the tomato puree. Season with salt and pepper to taste. Set
To make the béchamel sauce: In a 2-quart saucepan over low heat, melt the butter. Stir
in the flour and cook for 3 minutes. Gradually add the milk, stirring constantly.
Increase the heat to medium. Cook for about 5 minutes, or until the sauce thickens.
Season with salt and pepper to taste. Stir in the Parmesan. Set aside, covered.
To make the lasagna: In a large skillet over medium-high heat, sauté the peppers and