What to Do with All These Green Peppers?

This was a good year for peppers in our garden. We grew green peppers, banana peppers, and Hungarian peppers. Tonight I picked a bunch of peppers to make one of my favorite summer garden lasagnas- Green Pepper and Tomato Lasagna. The layer of green peppers and sliced tomatoes gives it a distinctive taste and texture. I make the vegetarian version but you could certainly add meat if desired. My recipe fits my square 10 by 10 ceramic baking pan. I tend to make a smaller pan of lasagna since there are only 2 of us at home. You can increase the ingredients if you are using a larger baking pan.

Green Pepper and Tomato Lasagna

Cooked lasagna noodles, slightly al dente (I have switched over to whole wheat pastas)
Marinara sauce (preferably a thick sauce)
2 large, ripe tomatoes
6 medium green peppers
1 small onion, minced
1 15oz tub of skim milk ricotta cheese
1 egg, beaten
Salt to taste
1 pkg of grated mozzarella
Grated Parmesan or Romano cheese

1. Prepare the green peppers by making broad slices across the sides (length) of the pepper, sort of like cutting off the "walls" of the pepper. I try to slice 3-4 "walls" off each pepper, keeping them as flat as possible and cutting away the white ribbing on the inside. You want a wide, broad, flat piece of pepper. Cook the pepper pieces in boiling water for about 8-10 minutes or until softened. Drain and set aside.
2. Prepare tomatoes by making very thin slices. Set aside.
3. Pour a thin layer of sauce on bottom of pan. Layer the lasagna noodles on top of the sauce.
4. Mix ricotta, salt, beaten egg, and minced onion.
5. Spread half the ricotta on top of the noodles.
6. Place half of the pepper pieces across the ricotta.
7. Place a slice of tomato on top of each pepper.
8. Sprinkle Parmesan cheese over the tomatoes.
9. Cover with a layer of shredded mozzarella.
10. Repeat layering but leave out tomato slices on this layer.
11. Cover with remaining lasagna noodles.
12. Pour about 1 1/2 to 2 cups of marinara sauce over the top.
13. Cover with shredded mozzarella.
14. Place sliced tomatoes on top and sprinkle tops of tomatoes with Parmesan.
15. Cover with foil and bake at 375 degrees F for 20 minutes. Remove cover and bake for another 15 minutes or until bubbly. Let set for 10-15 minutes before serving.