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Recipe of the Week


Spanish Lasagne

  • 6 pieces Lasagne, uncooked
  • 2 tsp. vegetable oil
  • 2 red bell peppers, diced
  • 3 cloves garlic, minced
  • 1 28-oz. can crushed tomatoes
  • 1/2 tsp. salt
  • 1 10-oz. package frozen peas, thawed
  • Pinch saffron
  • Grated zest of 2 oranges
  • 3 cups grated part-skim mozzarella cheese, divided
Cook lasagne according to package directions; drain.

Preheat oven to 350 degrees F. Warm the oil in a large, non-stick skillet over medium heat. Add peppers and garlic. Saute 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.

Serves 8-10

Source:
National Pasta Association

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