Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
4 cloves garlic -- minced
2 large green peppers -- 1 lb, in 1/4"thick
-- strips
2 large red bell peppers -- 1 lb, in 1/4"thick
-- strips
2 large yellow bell peppers -- 1 lb, in 1/4"thick
-- strips
1 tablespoon minced fresh oregano leaves
2 tablespoons minced fresh parsley leaves
1 tsp salt
1/2 teaspoon freshly ground pepper
18 dried lasagna noodles
1 pound mozzarella cheese -- shredded
1 cup finely grated fresh parmesan -- mixed together (my
-- addition) |
Preparation:
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. |
