Roasted Red Pepper Lasagna
Ingredients
Tomato Sauce
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 carrot, peeled, and, diced
• 3 cups sliced mushroom
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper flakes
• 2×10 ounce can tomato, chopped
• 1×313 milliliter jar roasted red pepper, drained, and, chopped
• 1/4 cup tomato, paste
• 2 tablespoons white wine vinegar

Noodles And Spinach
• 8 ounces flat spinach lasagna noodles, (about 12)
• 1×10 ounce bag fresh spinach, trimmed
Bechamel Sauce
• 1/4 cup butter
• 1/2 cup all purpose flour
• 4 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1 cup shredded asiago cheese
• 1/2 cup freshly grated parmesan cheese

Directions
Tomato Sauce
1. Preheat oven to 375 degrees F (190 degrees C).
2. In large wide saucepan, heat oil over medium heat; cook onion and garlic, stirring often, for 3 minutes.
3. Add carrots, mushrooms, oregano, thyme, salt, pepper and hot pepper flakes; cook, stirring often, for about 8 minutes or until mushrooms are soft
and liquid is evaporated.
4. Stir in tomatoes, red peppers, tomato paste and vinegar; bring to boil.
5. Reduce heat and boil gently; stirring often, for 1 hour or until reduced to 5 cups (1.25 L) and thick enough to mound on spoon.

Noodles And Spinach
1. Meanwhile, in large pot of boiling salted water, cook noodles, in batches, for 8 minutes or just until tender.
2. With tongs, transfer to dish of cold water.
3. Drain; arrange in single layer between damp tea towels.
4. Stir spinach into pasta water; cook for 1 minute.
5. Drain in sieve, pressing out all liquid; chop coarsely.
6. Set aside.

Bechamel Sauce
1. In saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 3 minutes.
2. Gradually whisk in milk, salt, pepper and nutmeg.
3. Cook, whisking often, for 10 to 15 minutes or until thickened.
4. Whisk in half of the Asiago cheese and 1/3 cup (175 mL) of the Parmesan.

Preparation
1. Spread one-quarter of the tomato sauce in 11- x 7-inch (2 L) glass baking dish; top with layer of noodles, trimming to fit.
2. Repeat layering.
3. Spread with one-third of the béchamel sauce; top with layer of noodles.
4. Scatter spinach on top; sprinkle with remaining Asiago.
5. Top with layer of noodles, one-quarter of the tomato sauce, another layer of noodles and one third of the béchamel sauce; repeat final layering
once.
6. Cover with foil.
7. (Lasagna can be prepared to this point and refrigerated for up to 24 hours; add about 10 minutes to first baking time.)
8. Bake on baking sheet for 30 minutes.
9. Uncover and sprinkle with remaining Parmesan; bake for 30 minutes or until bubbly and golden.
10. Let stand for 20 minutes.