Spanish Lasagne
Yield
1 lasagnaPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pieces |
lasagna noodles
uncooked |
*
|
| 2 | teaspoons |
vegetable oil
|
|
| 2 | each |
sweet red bell peppers
diced |
|
| 3 | each |
garlic cloves
|
|
| 28 | ounces |
tomatoes, canned, crushed
|
|
| ½ | teaspoon |
salt
|
|
| 10 | ounces |
green peas
thawed |
|
| 1 | pinch |
saffron threads
|
*
|
| 2 | each |
orange zest
|
*
|
| 3 | cups |
mozzarella cheese
grated, (partskim), divided |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pieces |
lasagna noodles
uncooked |
*
|
| 1E+1 | ml |
vegetable oil
|
|
| 2 | each |
sweet red bell peppers
diced |
|
| 3 | each |
garlic cloves
|
|
| 809.2 | ml/g |
tomatoes, canned, crushed
|
|
| 2.5 | ml |
salt
|
|
| 289 | ml/g |
green peas
thawed |
|
| 1 | pinch |
saffron threads
|
*
|
| 2 | each |
orange zest
|
*
|
| 7.1E+2 | ml |
mozzarella cheese
grated, (partskim), divided |
*
|
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.
