Spanish Lasagne (GFCF and vegan)

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SPANISH LASAGNE

 

6 Rice lasagne, uncooked (ie Tinkada)

2 tsp Vegetable oil

2 Red bell peppers -- diced

3 Garlic cloves -- minced

28 oz Canned crushed tomatoes

1/2 tsp Salt

10 oz Frozen peas -- thawed

1 pinch Saffron

Grated zest of 2 oranges*

3 cups Grated soy mozzarella - divided

 

Cook lasagne according to package directions; drain.

 

Preheat oven to 350 degrees F. Warm the oil in a

large, non-stick skillet over medium heat. Add peppers

and garlic. Saute 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 x 13 x 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.

 

Yield: 10 servings.

 

*The " zest " of an orange is the outermost part of the

peel. Do NOT use the white part of the peel (the

" pith " ).

 

 

Each serving contains: 194 Calories; 13.2 g Protein;

19 g Carbohydrates; 7.5 g Fat; 21.8 mg Cholesterol;

464 mg Sodium. Calories from Fat: 35%

 

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| For the memory of the uncompromisingly righteous is a blessing, |

| Proverbs 10:7a |

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