Spanish Lasagne
Submitted by barozzi
A meatless lasagne layered with saffron-scented crushed tomatoes, roasted red peppers, sweet peas, orange zest, and bubbly mozzarella. Spanish flair meets Italian comfort.
YIELD
1 lasagnaPREP
20 minCOOK
40 minREADY
1 hrsWhat happens when you give lasagne a Spanish passport? Saffron, orange zest, and sweet red peppers, that’s what.
This vegetarian lasagne swaps the usual meat sauce for a vibrant filling of crushed tomatoes sautéed with garlic, diced red bell peppers, saffron threads, and a strip of orange zest that adds an unexpected but gorgeous citrus note.
Sweet green peas and layers of melted mozzarella round things out. It bakes up bubbly and golden in about an hour start to finish.
Chef Tips
- Sauté the peppers until they’re very soft, almost jammy. This concentrates their sweetness and gives the sauce more body.
- Saffron is expensive, but a tiny pinch goes a long way. Let it bloom in the warm tomato mixture for maximum color and flavor.
- Reserve a cup of the tomato mixture for the top layer so it stays saucy and doesn’t dry out during baking.
- Let the lasagne rest 10 minutes after baking. This makes slicing infinitely easier.
Ingredients
Directions
Cook lasagne according to package directions; drain.
Preheat oven to 350℉ (180℃).
Warm the oil in a large, non-stick skillet over medium heat.
Add peppers and garlic.
Sauté 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.
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