Yield: 1 Servings
|¼ cup||Olive oil|
|4||Cloves garlic -- minced|
|2 larges||Green peppers,1 lb -- in|
|2 larges||Red bell peppers,1 lb -- in|
|2 larges||Yellow bell peppers,1 lb --|
|In 1/4"thick strips|
|1 tablespoon||Minced fresh oregano leaves|
|2 tablespoons||Minced fresh parsley leaves|
|½ teaspoon||Freshly ground pepper|
|18||Dried lasagna noodles|
|1 pounds||Mozzarella cheese --|
|1 cup||Finely grated fresh Parmesan|
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 ⅔ 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