Grilled zucchini lasagna with red pepper sauce

6 servings

Ingredients

Quantity Ingredient
**RED PEPPER SAUCE**
1 tablespoon Olive oil
1 medium Onion -- chopped
3 Cloves garlic -- crushed
3 Firm
Removed
3 Jars (7oz)
Drained
2 tablespoons Balsamic vinegar
½ cup Vegetable broth
¼ teaspoon Salt
¼ teaspoon Fresh ground black pepper
**LASAGNA**
12 Lasagna noodles
6 larges Zucchini -- cut in 4\" long
Slice
2 teaspoons Olive oil
2 Mazola no-stick cooking
Spray
20 Leaves
White bread slices -- crusts
Roasted red peppers --
Fresh basil -- optional

Directions

1. To prepare red pepper sauce, in 12" nonstick skillet over medium heat, heat 1 Tbs oil; add onion and garlic; cook 2 to 3 minutes until softened.

Remove from heat to cool slightly. 2. In food processor or blender process bread to coarse crumbs; you should have about 1 cup. Add onion and garlic mixture, roasted red peppers, and vinegar; process to smooth paste. With motor running, add enough vegetable broth to obtain thick but spreadable sauce. Season with satl, black pepper and ground red pepper; set aside. 3.

Prepare noodles, without salt, according to package directions. Meanwhile, heat broiler, first positioning rack about 4" from heat source. 4. Lightly brush zucchini slices on both sides with olive oil, using about 2 tsp.

Arrange half of slices on rack in broiler pan; broil 2 to 3 minutes on each side until golden brown. Remove slices to large cookie sheet or platter; repeat procedure with remaining zucchini slices. 5. Heat oven to 350°F, spray 11x8x2" baking dish with cooking spray. 6. Arrange 4 drained lasagna noodles insingle layer over bottom of prepared baking dish; top with layer of ⅓ of zucchini slices. Arrange 6 or 7 basil leaves, if using, over zucchini; spread with ⅓ of red pepper sauce. Repeat layers twice to use up remaining ingredients. 7. Bake lasaga, covered with foil, 50 minutes until hot and bubbling. Let stand about 5 minutes before cutting.

Recipe By : Redbook - May 1994 From: Date:

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