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Ингредиенты
- 1 Tbsp. extra virgin olive oil
- 1 med onion, minced
- 3 x cloves garlic, crushed
- 3 x hard removed
- 3 jar , (7oz) liquid removed
- 2 Tbsp. balsamic vinegar
- 1/2 c. vegetable broth
- 1/4 tsp salt
- 1/4 tsp fresh grnd black pepper
- 12 x lasagna noodles
- 6 lrg zucchini, cut in 4" long sl
- 2 tsp extra virgin olive oil
- 2 x mazola no-stick cooking
- 20 x leaves white bread slices, crusts roasted red peppers, fresh basil, optional
Инструкции
- 1. To prepare red pepper sauce, in 12" nonstick skillet over medium heat, heat 1 Tbs oil; add in onion and garlic; cook 2 to 3 min till softened.
- Remove from heat to cold slightly.
- 2. In food processor or possibly blender process bread to coarse crumbs; you should have about 1 c.. Add in onion and garlic mix, roasted red peppers, and vinegar; process to smooth paste. With motor running, add in sufficient vegetable broth to obtain thick but spreadable sauce. Season with satl, black pepper and grnd red pepper; set aside.
- 3. Prepare noodles, without salt, according to package directions. Meanwhile, heat broiler, first positioning rack about 4" from heat source.
- 4. Lightly brush zucchini slices on both sides with extra virgin olive oil, using about 2 teaspoon Arrange half of slices on rack in broiler pan; broil 2 to 3 min on each side till golden. Remove slices to large cookie sheet or possibly platter; repeat procedure with remaining zucchini slices.
- 5. Heat oven to 350FF, spray 11x8x2" baking dish with cooking spray.
- 6. Arrange 4 liquid removed lasagna noodles insingle layer over bottom of prepared baking dish; top with layer of 1/3 of zucchini slices. Arrange 6 or possibly 7 basil leaves, if using, over zucchini; spread with 1/3 of red pepper sauce. Repeat layers twice to use up remaining ingredients.
- 7. Bake lasaga, covered with foil, 50 min till warm and bubbling. Let stand about 5 min before cutting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 6 servings | |
| Calories 97 | |
| Calories from Fat 38 | 39% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.65g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 208mg | 9% |
| Potassium 840mg | 24% |
| Total Carbs 13.47g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.99g | 5% |
| Protein 4.01g | 6% |
