Cheesy Vegetable Lasagna

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

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13-inch casserole dish.
2. Saute garlic and onions. Add vegetables and saute for about 5 minutes. Season with salt and pepper and set aside.
3. Place on the bottom of the baking dish a thin layer of Clara Olé Bechamel Sauce.
4. Then layer with San Remo Instant Lasagna, Vegetables, Clara Olé Bechamel Sauce and cheese.
5. Bake for about 20 minutes.