Spanish Lasagne

[Guest guest]

Spanish Lasagne

originally from Recipe de Jour

modified by to be vegan and GF

by BL Olson

03-2003

 

6 pieces Rice 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 vegan soy Mozzarella cheese -- divided

 

Cook lasagne according to package directions; drain.

 

Preheat oven to 350F. 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.

 

Yield: 10 servings.

 

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Thus saith Yhwh: Stand in the ways and see,

and ask for the old paths, where the

good way is, and walk in it; and find rest

for yourselves.

 

Yirmeyah (Jeremiah) 6:16

 

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