Grilled Zucchini Lasagna with Roasted Red Pepper Sauce (Vegan)

[Guest guest]

Grilled Zucchini Lasagna with Roasted Red Pepper Sauce (Vegan)

 

2/3 cup Vegetable broth (approximately)

salt and pepper, and a dash of cayenne

6 medium zucchinis

9 lasagna noodles, cooked

20 basil leaves

4 large red bell peppers

1 onion, chopped

3 cloves of garlic, crushed

3/4 cup bread crumbs

1 tablespoon balsamic vinegar

1/4 teaspoon saffron, soaked in 1 tablespoon hot water or dash ground turmeric

 

Roast, peel and core red bell peppers (for me it's easiest to do this

by broiling them). Cook the onion and garlic over medium heat until

soft but not brown. Combine peppers, onion mixture, and bread crumbs

in a food processor or blender, and puree to a smooth paste. Add the vinegar,

saffron, and enough vegetable stock to obtain a thick sauce. Correct

seasonings adding salt, pepper, cayenne, and vinegar to taste. Sauce

should be very highly seasoned.

 

Cut zucchini lengthwise into 1/4 " slices. Grill until limp (or

broil). Preheat oven to 350 degrees. Spray an 8 x 11 " baking pan

with olive oil spray. Spread 3 lasagna noodles over bottom. Arrange

1/3 of zucchini strips over noodles. Arrange 1/4 of basil leaves on

top and spread with 1/3 sauce. Make second and third layer in this

fashion. Bake for 30 to 40 minutes or until thoroughly heated.

 

 

 

 

FareChase - Search multiple travel sites in one click.