Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Olive oil |
| 4 \N | Cloves garlic -- minced |
| 2 larges | Green peppers,1 lb -- in |
| ¼ \N | \"thick strips |
| 2 larges | Red bell peppers,1 lb -- in |
| ¼ \N | \"thick strips |
| 2 larges | Yellow bell peppers,1 lb -- |
| \N \N | In 1/4\"thick strips |
| 1 tablespoon | Minced fresh oregano leaves |
| 2 tablespoons | Minced fresh parsley leaves |
| 1 teaspoon | Salt |
| ½ teaspoon | Freshly ground pepper |
| 18 \N | Dried lasagna noodles |
| 1 pounds | Mozzarella cheese -- |
| \N \N | Shredded |
| 1 cup | Finely grated fresh Parmesan |
| \N \N | Mixed together |
| \N \N | (my addition) |
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
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