Lasagna with Zucchini & Red Bell Pepper

We like to use grilled zucchini in this lasagna because the slightly charred taste gives depth. This is a great accompaniment to a backyard barbecue since the red bell pepper sauce goes well with grilled meats.

• 1/2 cup pignoli nuts
• 1/2 cup breadcrumbs
• 1/4 cup fresh basil, minced
• Salt and freshly grated black pepper to taste
• 6 medium-large zucchini
• 9 lasagna noodles (1/2 pound)
• 2 cups red bell pepper sauce
• 2 cups goat cheese, crumbled

METHOD

In a food processor, grind pignolis until they are very fines. Mix in bowl with breadcrumbs, basil, salt and pepper. Set aside.

Slice zucchini lengthwise into 1/4 inch slices. Brush lightly with oil and grill over hot grill, or in hot frying pan. Cook lightly, about 2 minutes on either side, turning once.

Cook lasagna in abundant boiling water. When not quite al dente, stop cooking, drain and lay each noodle on a damp towel in preparation for assembling.

Preheat oven to 375°F.

To assemble lasagna: coat bottom of pan lightly with red bell pepper sauce. Place three lasagna noodles in pan to form first layer. Spoon on a layer of red bell pepper sauce, half the zucchini, half the pignoli/breadcrumb mixture and one third cheese. Cover with lasagna.

Repeat sequence. Put final layer of lasagna. Spoon remaining sauce and cheese over top.

Cover with tin foil. Bake in preheated 375°F oven for 10 minutes. Remove foil and cook another 20 minutes.

Let rest 10 minutes before serving.

Serves:4 - 6

Contributor: Diana Serbe

back to pasta recipe page      back to main lasagna page - more lasagna recipes      what is artisanal pasta?      macaroni and cheese      history of pasta       back to zucchini article - more recipes

 

top of page