Recipe: Muellers Vegetable Lasagne (2002)

VEGETABLE LASAGNE(2002)

1 (8 oz) package of Mueller's Pasta LaBella Lasagne cooked according to package directions
2 tsp vegetable oil
1/2 cup onions, small diced
2 red bell peppers, cubed
3 cloves garlic, minced
3/4 cup zucchini, sliced in half length wise then sliced thin
3/4 cup yellow squash cut in half length wise then sliced thin
1 cup mushrooms, sliced thin
1 (28 oz) can crushed tomatoes
2 tsp Italian seasoning
1-10 oz package frozen peas, thawed
3 cups shredded part-skim mozzarella cheese, divided
3/4 cup Parmesan cheese

1. Preheat oven to 350 degrees F. Heat oil in a large skillet over medium heat. Add the onions, peppers and garlic. Saute until peppers are soft. Add the zucchini and squash, saute 2 minutes then add the mushrooms and saute 1 more minute.

2. Add tomatoes, and Italian seasoning; simmer 5 minutes. Remove from heat. Spread a little of the tomato mixture in the bottom of a 9x13-inch pan.

3. Place 1/3 of the Lasagne noodles over sauce. Spread 1/3 of the tomato vegetable mixture over noodles, top with 1/3 of the peas, and 1/3 of the cheese. Repeat layers two more times.

4. Bake uncovered until bubbly, about 30 minutes. Let stand 10 minutes before slicing, then serve.

Serves 6-8
Source: Muellers Pasta - 2002 version archived on Archive.org WayBack Machine.