BROWSE THE COLGIN COOKBOOK

TOMATO-ZUCCHINI LASAGNA WITH ROASTED RED BELL PEPPER SAUCE

Makes 6 Servings.

Ingredients:
1 and ½ jar roasted red peppers, drained and rinsed
1 cup chopped onion
3 minced garlic clove
¾ cup whole wheat bread crumbs
1 teaspoon balsamic vinegar
¼ teaspoon salt (optional)
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1/2 teaspoon COLGIN NATURAL HICKORY LIQUID SMOKE
5 cups sliced zucchini (1/2″ slices)
6 med tomatos, sliced (1/4″ slices)
cooking spray
9 cooked lasagna noodles
½ cup chopped fresh basil, divided

Instructions:
Saute onion and garlic in nonstick skillet in a teaspoon of water or broth 4 minutes or until browned. Place in food processor with red peppers, bread crumbs, vinegar, salt, red and black pepper, and liquid smoke. Process until smooth. Set aside. If you have time, broil the zucchini slices until blackened. If not, microwave a few minutes until crisp-tender and then pour onto paper towel to blot excess moisture. Broil the tomato slices until blackened (they taste better that way, and the process evaporates the excess juice). Arrange 3 noodles in the bottom of an 11′ x 7″ baking dish coated with cooking spray. Top with ½ of the zucchini slices, ½ of the tomatoes, ¼ cup of fresh basil, and about 1/3 of the sauce. Repeat layers. Finish with a layer of noodles, then top with rest of sauce. (You can make ahead to this point; cover and refrigerated until ready to bake.) 50 minutes before serving, cover with foil and bake at 350°F for 30 minutes. Uncover, bake 10 minutes more. Let stand 10 minutes before serving. Garnish with a couple of nice basil sprigs.