| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 4 |
|
Cloves garlic, minced |
| 2 |
|
Green peppers, 1 lb in |
| 1/4 |
|
"thick strips |
| 2 |
|
Red bell peppers, 1 lb in |
| 1/4 |
|
"thick strips |
| 2 |
|
Yellow bell peppers, 1 lb |
|
|
In 1/4"thick strips |
| 1 |
T |
Minced fresh oregano leaves |
| 2 |
T |
Minced fresh parsley leaves |
| 1 |
t |
Salt |
| 1/2 |
t |
Freshly ground pepper |
| 18 |
|
Dried lasagna noodles |
| 1 |
lb |
Mozzarella cheese |
|
|
Shredded |
| 1 |
c |
Finely grated fresh Parmesan |
|
|
Mixed together |
|
|
my addition |
INSTRUCTIONS
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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