Recipe - Lasagna With Tricolor Bell Peppers

One fourth cup Olive oil
4 Cloves garlic minced
2 lg Green peppers,1 pound in
One fourth "thick strips
2 lg Red bell peppers,1 pound in
One fourth "thick strips
2 lg Yellow bell peppers,1 pound
In 1/4"thick strips
1 tablespoon Minced fresh oregano leaves
2 tablespoon Minced fresh parsley leaves
1 teaspoon Salt
One half teaspoon Freshly ground pepper
18 Dried lasagna noodles
1 pound Mozzarella cheese
Shredded
1 cup Finely grated fresh Parmesan
Mixed together
(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 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