"kilikini" > wrote in message
...

> I don't know if I'd use bell peppers in lasagna, but maybe that's just me.
> I find that bell peppers tend to overpower the delicate flavors of a
> sauce.
> Roasted red peppers I could see instead of green bells. What does anyone
> else think?

I always put red, orange and/or yellow bells in my sauce. I don't roast
them. I just chop them up and then use an immersion blender.