Cheesy Vegetable Lasagna

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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.


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