Red Pepper and Zucchini Lasagna recipe

This recipe makes a gorgeous looking and tasting main course.  Not as time-intensive on prep as it sounds.

Red Pepper Sauce:
4 large red bell peppers
1 tbsp olive oil
1 onion
3 garlic cloves
3/4 cups bread crumbs
1 tbsp balsamic vinegar
1/4 tsp saffron
2/3 cup vegetable broth

To make the red pepper sauce:
Roast (or grill) the red peppers (wash, core, seed and peel the peppers).
Heat oil in large skillet.  Cook onion and garlic over medium heat until soft (not brown though), about 4 minutes.
Combine peppers, onion mixture and bread crumbs in food processor and puree until smooth.  Add the vinegar, saffron, and just enough vegetable broth to make it a thick sauce.  Add salt, pepper, cayenne, and vinegar to taste (keep in mind that you want this sauce to be highly seasoned).

Other ingredients:
6 medium zucchinis
Olive oil
9 lasagne noodles
20 fresh basil leaves

Cut the zucchinis lengthwise into 1/4″ thick slices.  Brush lightly with olive oil and grill until limp (or you can saute’ them).

Cook the lasagna noodles in boiling water for 8 minutes.  Drain the noodles and rinse with cold water.  Drain.

Preheat the oven to 350 degrees.

Lightly oil your baking pan (approx 8×11).  Spread three lasagna noodles over the bottom.  Then arrange 1/3 of zucchini strips on top of that, then 1/3 of basil leaves, then 1/3 of pepper sauce.  Repeat the layering of ingredients 2 more times.  (You can store the lasagna at this point in the fridge for up to 24 hours… just remember to let the pan warm a bit at room temperature (if you’re using a glass or ceramic pan, before putting it in the oven your may crack your pan).

Bake at 350 for between 30 to 45 minutes, or until thoroughly heated.  Garnish (optional) each piece when serving with a fresh sprig of basil.

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