INGREDIENTS

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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