Lasagna with tricolor bell peppers

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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