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1
For Roasted Red Peppers: Cut the red peppers in half, remove the seeds, stem and membranes.
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2
Place cut size down on a foil-lined baking sheet.
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3
Bake in preheated 425 degree oven for 20 to 25 minutes.
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4
Remove from baking sheet.
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5
Place (when still hot) red peppers into paper bag and seal tightly.
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6
Let peppers steam in bag for 30 minutes.
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7
Remove skins from pepper and cut peppers into strips.
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8
Leave oven on but turn down to 375 degrees.
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9
Cook dried lasagna noodles according to package direction.
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10
Drain and rinse with cold water.
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11
Drain again.
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12
For the Roasted Red Pepper Sauce: Process or blend red peppers till nearly smooth.
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13
Add sour cream, flour, salt& pepper.
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14
Process or blend till combined and set aside.
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15
For Cheese& Pesto Sauce: In medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
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16
To Assemble Lasagna: Lightly grease a 2 quart rectangular dish (I found that an 11 x 7 dish worked great too).
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17
Place 3 cooked lasagna noodles in bottom of baking dish.
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18
Spread 1/3 of cheese/pesto mixture over noodles.
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19
Repeat layers twice.
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20
Spread roasted red pepper sauce over top layer.
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21
Bake, uncovered at 375 degrees for 30 to 35 minutes.
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22
Let stand at least 10 minutes before cutting and serving.
