Name: Grilled Zucchini Lasagna with Red Pepper Sauce
Ingredients: **RED PEPPER SAUCE**; 1 tb Olive oil; 1 md Onion -- chopped; 3 Cloves garlic -- crushed; 3 Firm; Removed; 3 Jars (7oz); Drained; 2 tb Balsamic vinegar; 1/2 c Vegetable broth; 1/4 ts Salt; 1/4 ts Fresh ground black pepper; **LASAGNA**; 12 Lasagna noodles; 6 lg Zucchini -- cut in 4" long; Slice; 2 ts Olive oil; 2 Mazola no-stick cooking; Spray; 20 Leaves; White bread slices -- crusts; Roasted red peppers --; Fresh basil -- optional

Where there is no “moral gravity” – that is, no force that draws us to the center – there is spiritual weightlessness. We float on feelings that will carry us where we never meant to go; we bubble with emotional experiences that we often take for spiritual ones; and we are puffed up with pride. Instead of seriousness, there is foolishness. Instead of gravity, flippancy. Sentimentality takes the place of theology. Our reference point will never serve to keep our feet on solid rock, for our reference point, until we answer God’s call, is merely ourselves. We cannot possibly tell which end is up. Paul calls them fools who “…measure themselves by themselves, to find in themselves their own standard of comparison!”

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami		6	Servings

INGREDIENTS

		RED PEPPER SAUCE
1	tb	Olive oil
1	md	Onion — chopped
3		Cloves garlic — crushed
3		Firm
		Removed
3		Jars (7oz)
		Drained
2	tb	Balsamic vinegar
1/2	c	Vegetable broth
1/4	ts	Salt
1/4	ts	Fresh ground black pepper
		LASAGNA
12		Lasagna noodles
6	lg	Zucchini — cut in 4" long
		Slice
2	ts	Olive oil
2		Mazola no-stick cooking
		Spray
20		Leaves
		White bread slices — crusts
		Roasted red peppers —
		Fresh basil — optional

INSTRUCTIONS

1.  To prepare red pepper sauce, in 12" nonstick skillet over medium heat,
heat 1 Tbs oil; add onion and garlic; cook 2 to 3 minutes until softened.
Remove from heat to cool slightly. 2. In food processor or blender process
bread to coarse crumbs; you should have about 1 cup. Add onion and garlic
mixture, roasted red peppers, and vinegar; process to smooth paste. With
motor running, add enough vegetable broth to obtain thick but spreadable
sauce.  Season with satl, black pepper and ground 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 olive oil, using about 2 tsp.
Arrange half of slices on rack in broiler pan; broil 2 to 3 minutes on each
side until golden brown.  Remove slices to large cookie
sheet or platter; repeat procedure with remaining zucchini slices. 5. Heat
oven to 350°F, spray 11x8x2" baking dish with cooking spray. 6. Arrange 4
drained lasagna noodles insingle layer over bottom of prepared baking dish;
top with layer of 1/3 of zucchini slices.  Arrange 6 or 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 minutes until hot and bubbling. Let stand about 5 minutes before
cutting.
Recipe By     : Redbook - May 1994
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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