By Sally Pasley Vargas, GLOBE CORRESPONDENT MARCH 10, 2015
Sweet bell peppers and squash, punctuated by piquant olives and feta, come together in a riot of color in this vegetarian supper. While the stuffed peppers bake, toast some to sprinkle on top to add another layer of texture and flavor.
The peppers meet again in a baked dish of “broken” lasagna noodles with tomato sauce. Regular ruffled lasagna noodles work well here (don’t bother boiling first). They’re layered in a skillet with tomatoes and the peppers and their filling. Once the dish is heated on top of the stove, the covered skillet goes into a hot oven to cook the pasta. With this stovetop-to-oven method, you don’t have to stir, so the layers stay intact. Finally add some cream and sprinkle with Parmesan and let the dish turn golden brown. Dinner is quick — and it’s fun.
For the recipe, please click on this link: via Vegetarian stuffed peppers become a layer in ‘broken’ lasagna – Food & dining – The Boston Globe.