In a saucepan add some olive oil and the garlic and sauté for a few minutes.
Add the roasted red pepper strips and continue to sauté for 3-4 minutes.
Add the crushed tomatoes and wine and bring to a boil, turn to a simmer.
For the Bechamel Sauce:
In a separate sauce melt the butter and add flour, whisking until well incorporated.
Slowly add milk and continue to whisk until mixture is smooth.
Add fresh ground nutmeg and salt and pepper.
Bring to a boil and then remove from heat.
In a 13 x 9 baking dish add some tomato sauce on bottom of pan.
Put down a layer of pasta sheets and then add some béchamel sauce and tomato/pepper sauce, then another layer of pasta sheets, continue until you have made 3-4 layers of pasta, ending with sauce on top.
Bake at 350 degrees for 30-35 minutes, until cooked and bubbly.
Let sit for 5-10 minutes before serving as this will make it easier to cut when you are ready to serve.