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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is such a tasty and versatile vegetable dish! You can vary the type of peppers if they are out of season & expensive, you can add chopped spinach or sliced mushrooms. You can eliminate the wine & increase the amount of milk or broth if you choose.I use whole wheat lasagna to make it even healthier! Ingredients:
2 tablespoons vegetable oil |
1 large red pepper, seeded & cut into 1 x 1/2 inch pieces |
1 large green pepper, seeded & cut into 1 x 1/2 inch pieces |
1 large yellow pepper, seeded & cut into 1 x 1/2 inch pieces |
1 large orange bell pepper, seeded & cut into 1 x 1/2 inch pieces |
1 large onion, chopped |
1/2 teaspoon dried thyme |
3 large tomatoes, seeded & chopped (or 1 28 oz can, very well drained) |
1/3 cup butter or 1/3 cup margarine |
1/3 cup flour |
1 cup milk |
1/2 cup chicken broth |
1/2 cup dry white wine |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon nutmeg |
3/4 cup grated parmesan cheese |
1/2 lb mozzarella cheese, grated |
lasagna noodle |
Directions:
1. Pasta: Cook lasagna noodles, according to package directions, until el dente; drain & dry well on a clean tea towel or paper towels and set aside.
2. Veggies: Heat oil in a large pan over medium heat, saute onions& peppers until limp (about 10 minutes); stir in thyme, remove from heat& set aside.
3. Bechamel Sauce: Melt butter in a heavy saucepan & stir in flour; Gradually whisk in milk, broth, wine, salt& pepper.
4. Cook over medium heat, stirring constantly, until smooth & thickened; remove from heat, add nutmeg & 1/2 cup of the grated Parmesan, stir & set aside.
5. Assembly: Grease a 9 x 9 inch baking dish& assemble in this order: layer of noodles;layer 1/2 of the chopped tomatoes; layer of noodles;layer 1/2 of the pepper mixture; layer 1/2 of the Mozzarella; layer of noodles; layer rest of the diced tomatoes; layer of noodles; the rest of the pepper mixture; the rest of the mozzarella.
6. Spread the Bechamel sauce over the top& sprinkle with the remaining Parmesan.
7. Bake, uncovered, at 375F for 45 minutes; tent with foil & let stand for 15 minutes before cutting.
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