2 small zucchini (about 8 ounces each)
1. Cut zucchini, eggplant, and green and red peppers into 3/4-inch pieces. In 12-inch skillet over medium-high heat, in 3 tablespoons hot olive or salad oil, cook peppers until tender-crisp. Stir in eggplant, zucchini, 2 teaspoons sugar, 1 teaspoon salt, and 1/2 cup water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender. Remove cover and cook vegetables over high heat 5 minutes longer or until any liquid evaporates. 2. Meanwhile, prepare lasagna noodles as label directs but do not add salt to water; drain.
1 small eggplant (about 1 pound)
1 large green pepper
1 large red pepper
olive or salad oil
1 16-ounce package lasagna noodles (16 noodles)
1 medium-size onion, chopped
1 35-ounce can italian plum tomatoes
1/2 teaspoon dried thyme leaves
1 pound fontina or mozzarella cheese, shredded (4 cups)
3. Prepare sauce: In 4-quart saucepan over medium heat, in 1 tablespoon hot olive or salad oil, cook onion until very tender. Add tomatoes with their liquid, thyme, 2 1/2 teaspoons sugar, and 1 1/4 teaspoons salt, stirring to break up tomatoes; over high heat, heat to boiling. Reduce heat to medium; cook, uncovered, 15 minutes.
4. Preheat oven to 375 degrees F. In 13 by 9inch glass or ceramic baking dish, arrange one-fourth of lasagna noodles, overlapping to fit. Spread one-third of vegetable mixture over noodles; spoon one-fourth of tomato sauce over vegetables; sprinkle with one-fourth of Fontina cheese. Repeat layering twice. Top with remaining noodles, sauce, and cheese.
5. Bake lasagna, uncovered, 40 minutes or until hot and bubbly and top is lightly browned. Remove lasagna from oven; let stand 10 minutes for easier serving.
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