Vegetable Lasagne 1-8 oz. package of 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 Directions Heat oil in a large skillet over medium heat. Add the onions, peppers and garlic. Sautee until peppers are soft. Add the two kinds of squash, saute 2 minutes then add the mushrooms and saute 1 more minute. Add tomatoes, and Italian seasoning; simmer 5 minutes. Remove from heat. Spread 1 cup of the tomato mixture in the bottom of a 7-11 x 2-inch baking dish. Cover with 3 pieces of lasagne, and then continue by adding 1/3 of the tomato mixture, peas, and the cheeses. Repeat layers twice. Bake at 350° F , uncovered until bubbly, about 30 minutes.
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