| 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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