What you Need
- 12 pcs San Remo Instant Lasagna
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 pc onion, chopped
- 1 pc zucchini, sliced
- 2 heads broccoli, cut into pcs
- 2 slice carrots, sliced
- 1 pc red bellpepper, seeded and diced
- 1 pc green bellpepper, seeded and diced
- 1/2 tsp McCormick Iodized Salt
- 1/2 tsp McCormick Ground Black Pepper
- 2 packs Clara Olé Bechamel Sauce
- 1/2 cup mozzarella cheese, grated
- 1/2 cup quickmelt cheese, grated
How to Cook
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch casserole dish.
- Saute garlic and onions. Add vegetables and saute for about 5 minutes. Season with salt and pepper and set aside.
- Place on the bottom of the baking dish a thin layer of Clara Olé Bechamel Sauce.
- Then layer with San Remo Instant Lasagna, Vegetables, Clara Olé Bechamel Sauce and cheese.
- Bake for about 20 minutes.