Date: Mon, 2 Oct 1995 19:09:46 -0400
From: LRLady@aol.com
Here's a recipe worthy of dinner parties, even with SAD invitees. They'll
never miss the meat--or the cheese. This is from Cooking Light magazine, and
I'm giving you my adaptation because my version is a little faster. Sorry
it's a little long.
Tomato-Zucchini Lasagna with Roasted Red Bell Pepper Sauce
1-1/2 jar roasted red peppers, drained and rinsed
1 c. chopped onion
3 minced garlic cloves
3/4 c. wholewheat bread crumbs
1 Tbsp. balsamic vinegar
1/4 tsp salt (optional)
1/8 tsp ground red pepper
1/8 tsp black pepper
2 tsp liquid smoke
5 c. sliced zucchini (1/2" slices)
6 med tomatoes, sliced (1/4" slices)
cooking spray
9 cooked lasagna noodles
1/2 c. chopped fresh basil, divided
Saute onion and garlic in nonstick skillet in a tsp of water or broth 4
minutes or until browned. Place in food processor with red peppers, bread
crumbs, vinegar, salt, red and black pepper, and liquid smoke. Process until
smooth. Set aside.
If you have time, broil the zucchini slices until blackened. If not,
microwave a few minutes until crisp-tender and then pour onto paper towel to
blot excess moisture. Broil the tomato slices until blackened (they taste
better that way, and the process evaporates the excess juice). Arrange 3
noodles in the bottom of an 11" x 7" baking dish coated with cooking spray.
Top with 1/2 of the zucchini slices, 1/2 of the tomatoes, 1/4 c. of fresh
basil, and about 1/3 of the sauce. Repeat layers. Finish with a layer of
noodles, then top with rest of sauce. (You can make ahead to this point;
cover and refrigerate until ready to bake.)
50 minutes before serving, cover with foil and bake at 350 degrees for 30
minutes. Uncover, bake 10 minutes more. Let stand 10 minutes before
serving. Garnish with a couple of nice basil sprigs. Makes 6 servings.
This is **outstanding** and well worth the time. The flavor is *fantastic*!
We served it the other evening to my husband's new boss, and he loved it.
(The nutritional analysis from the magazine is no longer correct because I
omitted olive oil and used jarred red peppers instead of fresh. But it's
fatfree and vegan.)
kwvegan vegan