Spanish Lasagna

Photo: flickr user Kent Wang

Ingredients

6 pieces Lasagna, uncooked

2 teaspoons Vegetable oil

2 Red bell peppers -- diced

3 Garlic cloves -- minced

28 ounces Canned crushed tomatoes

teaspoon Salt

10 ounces Frozen peas -- thawed

1 pch Saffron

Grated zest of 2 oranges*

3 cups Grated mozzarella cheese (part-skim), divided

Preparation

Cook lasagna 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 lasagna (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagna.

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").