Tomato-Zucchini Lasagna and Roasted Red Bell Pepper Sauce
4 large red bell peppers (about 2 pounds)
1 teaspoon olive oil
1 cup chopped onion
3 garlic cloves, minced
3/4 cup fresh breadcrumbs
1 Tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
5 cups (1/2-inch) sliced zucchini
6 medium tomatoes (about 2-3/4 pounds), cut into 1/4-inch-thick slices
Cooking spray
9 cooked lasagana noodles
1/2 cup chopped fresh basil, divided
Cut bell peppers in half lengthwise; discard seeds and membranes. Place peppers, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place bell peppers in a zip-top heavy-duty plastic bag, and seal; let stand 20 minutes. Peel peppers; set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion and garlic; sauté for 4 minutes or until browned. Place the onion mixture, bell peppers, breadcrumbs, vinegar, salt, red pepper, and black pepper in a food processor, and process until smooth; set aside.
Arrange zucchini and tomato slices in a single layer on a broiler pan coated with cooking spray, and broil 10 minutes or until blackened. Arrange 3 noodles in bottom of an 11 x 7-inch baking dish coated with cooking spray, trimming the noodles as needed. Top with half of zucchini, half of tomatoes, 1/4 cup basil, and 2/3 cup bell pepper mixture. Repeat layers, ending with the noodles. Spread remaining bell pepper mixture over noodles.
Cover and bake at 350° for 30 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving. Garnish with basil sprigs, if desired. Yield: 6 servings.
Submitted by sooz
Source: Cooking Light Magazine
Main Dishes & Casseroles
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