| | Directions | | Cook lasagna noodles until they are tender. Rinse in cold water to prevent sticking; drain. Combine tomatoes, one of the onions and 3 garlic cloves in sauce pan; set aside. In a separate pot, sauté the remaining 2 garlic cloves in the oil for 1 minute. Add the other onion, sauté 2 minutes. Add green beans & 3 Tbsp. water; cover and simmer 10 minutes. Add the peppers and zucchini or yellow squash and a pinch of salt and black pepper; cover and simmer while preparing sauce. Bring the ingredients in the first sauce pan to a boil. Add basil and oregano; simmer 2 minutes. Preheat oven to 350°. Lightly oil an 11 x 14 baking dish. Layer the tomato sauce, noodles, vegetables and cheeses. Bake tightly covered for 50 minutes.Serves 8 |
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| Ingredients | | - |  | 1 pound lasagna noodles |
| - | | 3 zucchini or yellow squash (cut inch sticks) (medium) |
| - | | 4 cups canned tomatoes |
| - | | 2 onions (chopped) (large) |
| - | | 1/2 tablespoon basil |
| - | | 5 cloves garlic, minced |
| - | | 1/2 tablespoon oregano |
| - | | 2 tablespoons olive oil |
| - | | 4 cups Mozzarella cheese (grated) |
| - | | 1 package frozen French cut green beans |
| - | | 2 cups Parmesan cheese (grated) |
| - | | 2 red or green peppers (sliced) (medium) |
| - | | salt & pepper to taste |
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