Vegetable Lasagna

This is a fall vegetable lasagna made with EVOO and creamy three cheese bechamel, layered with Roasted Red Pepper and EVOO fresh pasta sheets.  The vegetables – artichoke hearts, wild mushrooms, and eggplant were also sauteed in EVOO for a super healthy synergy between veggies and olive oil.

Ingredients
1 – 7 oz. jar Roasted Red Peppers + liquid
2 eggs
3 cups all purpose unbleached flour – for an ultra-traditional Italian pasta you can substitute with 00 flour, or for a very close approximation, 3 3/4 cups AP Flour and 1/4 cup vital wheat gluten

Directions
Throw the peppers and their liquid along with the eggs into the bowl of a food processor or blender and process until completely smooth.  If using a food processor, simply dump in your flour and pulse the contents until a rough dough ball forms.  If using a blender, put the flour to a large bowl and add the blended pepper and eggs to the flour.  Mix until a rough dough forms.  Using as much extra flour as needed, knead the dough until soft a and smooth.  Cover and allow to rest before rolling it out in your pasta roller to setting 5 or 6, or with a rolling pin as thinly as possible.   This pasta cooks in 2 minutes, retains its lovely color, and imparts a fantastic delicate roasted pepper flavor to the dish