Lasagna
6 Pieces Lasagne, uncooked
2 tsp Vegetable oil
2 Red bell peppers -- diced
3 Garlic cloves -- minced
28 oz Canned crushed tomatoes
1/2 tsp Salt
10 oz Frozen peas -- thawed
1 pinch Saffron
Grated zest of 2 oranges*
3 cups Grated mozzarella cheese -(part-skim), 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.
*The "zest" of an orange is the outermost part of the
peel. Do NOT use the white part of the peel (the
"pith").
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