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Pepper and Cheese Lasagna

  • 8 ounces lasagna noodles, cooked and drained
  • 2 carrots, sliced thinly
  • 1 onion, diced
  • 10 ounces frozen broccoli or spinach, defrosted
  • 15 ounces ricotta cheese
  • 2 c mozzarella, shredded
  • 1 bell pepper, julienned

Yield: 4 servings. Cook the onions on high in microwave for 4 minutes. Then add pepper and carrots and cook on high for 6 to 8 minutes. Mix in the broccoli. Warm the ricotta. Put 3 noodles in bottom of a 12" x 8" baking dish. Top with 1/2 the ricotta cheese and 1/3 vegetable mixture. Sprinkle 1/3 of the shredded cheese on top and cover with three more noodles. Add rest of ricotta and vegetables, top with 1/3 cheese. Top with the last three noodles. Cover about 2" on each end with foil and cover rest with plastic wrap. Cook on high for 7 minutes. Remove the foil and added rest of shredded cheese, cover and cook on high 4 minutes. Let stand for 10 minutes before serving.

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