Grilled Zucchini Lasagna With Red Pepper Sauce

Directions

1. 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.
2. Remove from heat to cold slightly.
3. 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.
4. 3. Prepare noodles, without salt, according to package directions. Meanwhile, heat broiler, first positioning rack about 4" from heat source.
5. 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.
6. 5. Heat oven to 350FF, spray 11x8x2" baking dish with cooking spray.
7. 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.
8. 7. Bake lasaga, covered with foil, 50 min till warm and bubbling. Let stand about 5 min before cutting.