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Lasagna With Bell Peppers Eggplant And Zucchini

Italian.Chef's picture
Ingredients
  Prepared tomato sauce 3 Cup (48 tbs)
  Roasted peppers 2 (Red / Yellow)
  Eggplant 1 Small
  Zucchini 1 Medium
  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)
Directions

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Set aside.
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.
Set aside.
Slice vegetables thin, cut pieces in half, and dust with flour.
Saute vegetables (keep separated) in oil until barely cooked.
Set aside.
Saute until vegetables are soft.
Set aside.
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Lasagna
Ingredient: 
Pasta

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