Spanish Lasagna
By: Anonymous
Published: Saturday, February 13, 2010 - 7:06pm

Ingredients




6 pieces Lasagna, uncooked
2 teaspoons Vegetable oil
2 Red bell peppers -- diced
3 Garlic cloves -- minced
28 ounces Canned crushed tomatoes
teaspoon Salt
10 ounces Frozen peas -- thawed
1 pch Saffron
Grated zest of 2 oranges*
3 cups Grated mozzarella cheese (part-skim), divided

Preparation

1 Cook lasagna according to package directions; drain. 2 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. 3 Add tomatoes, saffron, orange zest and salt. Remove from heat and set aside 1 cup of tomato mixture. 4 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 lasagna (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagna. 5 Top with reserved tomatoes and cheese. Bake uncovered until browned on top and bubbly, about 40 minutes. 6 Yield: 10 servings. 7 *The "zest" of an orange is the outermost part of the peel. Do NOT use the white part of the peel (the "pith").