Spanish Lasagne

Spanish Lasagne

6 pieces Lasagne – uncooked
2 teaspoons vegetable oil
2 red bell peppers – diced
3 cloves garlic – minced
1 28-ounce can crushed tomatoes
1/2 teaspoon salt
1 10-ounce package frozen peas – thawed
Pinch saffron
Grated zest of 2 oranges*
3 cups grated part-skim Mozzarella cheese – divided

Cook lasagne according to package directions; drain.

Preheat oven to 350ºF. Warm the oil in a large, non-stick skillet over medium heat. Add peppers and garlic. Sauté until peppers are very soft. Add tomatoes, saffron, orange zest and salt. Remove from heat and set aside 1 cup of tomato mixture.

Spread a little of the tomato mixture in the bottom of a 9 × 13 × 2-inch baking dish. Cover with four pieces of lasagne (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagne. Top with reserved tomatoes and cheese. Bake uncovered until browned on top and bubbly, about 40 minutes.

Serves 8-10

NOTES : *The “zest” of an orange is the outermost part of the peel. Do NOT use the white part of the peel (the “pith”).