2/3 cup Vegetable Broth, (approximately)
salt and pepper, and a pinch of cayenne
6 medium zucchinis
2 to 1 teaspoon extra-virgin olive oil
9 lasagna noodles, cooked
20 basil leaves
4 large red bell peppers
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
3/4 cup bread crumbs
1 tablespoon balsamic vinegar
1/4 teaspoon saffron, soaked in 1 tablespoon hot water
Roast, peel and core red bell peppers. Heat oil in large nonstick skillet. Cook the onion and garlic over medium heat until soft but not brown. Combine peppers, onion mixture and bread crumbs in a food processor and puree to a smooth paste. Add the vinegar, saffron and enough vegetable stock to obtain a thick sauce. Correct seasonings adding salt, pepper, cayenne and vinegar to taste. Sauce should be very highly seasoned. Cut zucchinis lengthwise into 1/4″ slices. Lightly brush with olive oil and grill until limp (or broil). Preheat oven to 350 degrees. Spray 8 x 11″ baking pan with olive oil spray. Spread 3 lasagna noodles over bottom. Arrange 1/3 of zucchini strips over noodles. Arrange 1/4 of basil leaves on top and spread with 1/3 sauce. Make second and third layer in this fashion. Bake for 30 to 40 minutes or until thoroughly heated.
Makes 6 servings.
Calories 133 Fat 4 g Carbs 22 g Sodium 494 mg FIber 2 g.