| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Olive oil |
| 4 | Cloves garlic — minced | |
| 2 | lg | Green peppers,1 lb — in |
| 1/4 | "thick strips | |
| 2 | lg | Red bell peppers,1 lb — in |
| 1/4 | "thick strips | |
| 2 | lg | Yellow bell peppers,1 lb — |
| In 1/4"thick strips | ||
| 1 | tb | Minced fresh oregano leaves |
| 2 | tb | Minced fresh parsley leaves |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 18 | Dried lasagna noodles | |
| 1 | lb | Mozzarella cheese — |
| Shredded | ||
| 1 | c | Finely grated fresh Parmesan |
| Mixed together | ||
| (my addition) |
INSTRUCTIONS
1. Heat oil in a large skillet. Add garlic and saute over medium heat until lightly colored, 1 to 2 minutes. Add pepper strips and cook, stirring occasionally, until slightly softened but not mushy, about 5 min. Stir in herbs, salt and pepper, and set aside. 2. Cook and drain pasta. Preheat oven to 400. 3. Grease a 13" x 9" lasagna pan. Line bottom with a layer of pasta, making sure noodles touch but do not overlap. Spread 1 c. peppers and any liquid that has accumulated in the pan over pasta and sprinkle with 2/3 c. cheese. Repeat layering of pasta, peppers, and cheese four more times. For the sixth layer, spread remaining 1 cup peppers and their juices over pasta and sprinkle with remaining 1 c. cheese. 4. Bake lasagna until cheese turns golden brown in spots, about 20 minutes. Remove pan from oven, let lasagna settle for 5 min., and serve. Recipe By : Gizmowidge File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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