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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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A new twist on lasagna. Ingredients:
3 medium zucchini, 1/2 inch pieces |
3 medium sweet red peppers, chopped |
4 small tomatoes, seeded and chopped |
4 garlic cloves, chopped |
2 tablespoons olive oil |
1 teaspoon salt |
1/4 teaspoon pepper |
9 whole wheat lasagna noodles, cooked |
1/4 cup grated parmesan cheese |
3/4 cup mozzarella cheese, cut into pea size chunks |
Directions:
1. Preheat oven to 425.
2. In roasting pan, combine vegetables and garlic in olive oil. Bake 20 minutes or until tender.
3. Place half of the vegetables, salt, pepper, and 1/2 cup water in a food processor and blend until smooth.
4. Spoon 1/2 cup of the puree into the bottom of a 9x13 pan.
5. Place 3 noodles over puree, top with 1/2 puree, 1/2 of remaining vegetables, 2 TB. of parmesan cheese, and 1/4 cup of mozzarella cheese.
6. Repeat layer and then top with remaining 3 noodles, puree and cheese.
7. Bake until bubbly, about 45 minutes.
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