Lasagna With Bell Peppers Eggplant And Zucchini
|Prepared tomato sauce||3 Cup (48 tbs)|
|Roasted peppers||2 (Red / Yellow)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Olive oil||2 Tablespoon|
|Mushrooms||8 Ounce, sliced|
|Onion||1⁄4 Small, diced|
|Mozzarella||12 Ounce, sliced|
|Parmesan||1⁄2 Cup (8 tbs)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Broil for approx. 10 minutes or until charred, turning constantly.
Lower temperature to 350 °F.
Rinse in cold water, remove top, peel, and de-seed.
Slice in thin strips.
Slice vegetables thin, cut pieces in half, and dust with flour.
Saute vegetables (keep separated) in oil until barely cooked.
Saute until vegetables are soft.
Assembly Pour approx.
3/4 cup tomato sauce in pan.
Place 3 lasagna sheets down.
Place eggplant and half of peppers over top, half of mozzarella, half of Parmesan, and 1 cup of tomato sauce.
Place 3 more lasagna sheets over top, follow with zucchini and mushroom mixture, remaining peppers, remaining mozzarella cheese, and top with last lasagna sheets, tomato sauce, and Parmesan cheese.
Cover and bake for approx 45 minutes, until hot.