Ingredients
28oztomato sauce,(1 can)
6oztomato paste,(1 can)
8ozmushrooms,(1 can), sliced, drained
12ozmozzarella cheese,(1 package), shredded
¾tspred pepper flakes,crushed
2tbspolive oil
3green bell peppers,thinly sliced
3red bell peppers,thinly sliced
3onions,thinly sliced
3garlic cloves,minced
Preparation
Preheat an oven to 350 degrees F.
Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion, then cook and stir for about 5 minutes until the onion has softened and turned translucent.
Drain and reserve the liquid from the vegetables, then set aside.
Spread about ⅓ of the tomato sauce mixture into the bottom of a casserole dish. Layer ½ of the vegetables on top, then repeat the layers, topping with the remaining ⅓ of sauce. Drizzle the reserved liquid from the vegetables on top.
Bake in the preheated oven for about 45 minutes until the cheese is melted and the sauce is bubbly.
Serve warm and enjoy.
