Beat all ingredients together until smooth. Lightly grease skillet or crepe pan. Heat on medium heat. Pour in just enough batter to cover about half the pan and quickly rotate the pan to spread the batter. It was a delicate balance between too thin and too thick for me, but I had a few that came out perfect Cook over low heat until done, flipping once
Let cool, then slice to fit your pan with a pizza cutter   Red Sauce:
Note: I made a small (bread loaf sized) lasagna. You might have to use more bell pepper for a larger one   Slice 1 bell pepper and ½ tomato. Brush with seasoned (I just used italian seasoning, salt, and pepper) olive oil. Broil/grill until soft (about 20 min in my toaster oven) Skin tomato   Blend ingredients with 2 stalks of chives, set aside.   Filling: Blend ricotta (or cheese sub-I just used Daiya cheese wedge for Evan since its what she likes) with spinach and (optional)cooked ground beef   Grease baking pan lightly Alternate noodle and ricotta layers. Pour red sauce over the top layer and top with parmasean.   I baked at 350 covered for 15 minutes and then uncovered for 10. Probably could have done longer uncovered.