Spanish lasagne

Yield: 8 Servings

Measure Ingredient
6 \N Pieces Lasagne, uncooked
2 teaspoons Vegetable oil
2 \N Red bell peppers; diced
3 \N Garlic cloves; minced
28 ounces Canned crushed tomatoes
½ teaspoon Salt
10 ounces Frozen peas; thawed
1 pinch Saffron
\N \N Grated zest of 2 oranges*
3 cups Grated mozzarella cheese (part-skim), divided

Cook lasagne according to package directions; drain.

Preheat oven to 350 degrees F. Warm the oil in a large, non-stick skillet over medium heat. Add peppers and garlic. Saute until peppers are very soft. Add tomatoes, saffron, orange zest and salt. Remove from heat and set aside 1 cup of tomato mixture.

Spread a little of the tomato mixture in the bottom of a 9 x 13 x 2-inch baking dish. Cover with four pieces of lasagne (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagne. Top with reserved tomatoes and cheese. Bake uncovered until browned on top and bubbly, about 40 minutes.

*The "zest" of an orange is the outermost part of the peel. Do NOT use the white part of the peel (the "pith").

Serves 8 to 10

Each serving contains: 194 Calories; 13⅕ g Protein; 19 g Carbohydrates; 7½ g Fat; 21⅘ mg Cholesterol; 464 mg Sodium.

Calories from Fat: 35%

Copyright National Pasta Association () (Reprinted with permission)

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