Zucchini Lasagna Recipe
A scrumptious vegan lasagna recipe with red pepper (capsicum) sauce. Yum!
Zucchini Lasagna Recipe Ingredients
9 'instant' (pre-cooked) lasagna noodles/ sheets
4 large red bell peppers (red capsicums)
6 zucchinis/ courgettes
2 onions, chopped
2/3 cup vegetable broth (approximately)
salt and pepper
a pinch of cayenne
20 basil leaves
3 cloves of garlic, crushed/ minced/ very finely chopped
3/4 cup bread crumbs
1 tablespoon balsamic vinegar
1/4 teaspoon saffron (or tumeric, if your budget doesn't quite run to saffron!), soaked in 1 tablespoon hot water.
Zucchini Lasagna Recipe Directions
Roast, peel and core red bell peppers (for me it's easiest to do this by broiling them).
Cook the onion and garlic over medium heat until soft but not brown.
Combine peppers, onion mixture, and bread crumbs in a food processor and puree to a smooth paste.
Add the vinegar, saffron (or tumeric), and enough vegetable stock to make a thick sauce.
Season to taste with salt, pepper, cayenne, and vinegar.
Sauce should be very highly seasoned.
Cut zucchini lengthwise into quarter-inch slices.
Grill until limp (or broil).
Preheat oven to 350 degrees F.
Spray an 8 x 11" baking pan with olive oil spray.
Spread 3 lasagna noodles over bottom.
Arrange 1/3 of zucchini strips over noodles.
Arrange 1/4 of basil leaves on top and spread with 1/3 sauce.
Similarly, make 2nd & 3rd layers.
Bake at 350 degrees F for 30-40 minutes.
Allow lasagna to rest for 5-10 minutes before cutting and serving.