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Tomato-Zucchini Lasagna with Roasted Red Bell Pepper Sauce

1-1/2 jar roasted red peppers, drained and rinsed
1 c. chopped onion
3 minced garlic cloves
3/4 c. wholewheat bread crumbs
1 Tbsp. balsamic vinegar
1/4 tsp salt (optional)
1/8 tsp ground red pepper
1/8 tsp black pepper
2 tsp liquid smoke
5 c. sliced zucchini (1/2" slices)
6 med tomatoes, sliced (1/4" slices)
cooking spray
9 cooked lasagna noodles
1/2 c. chopped fresh basil, divided

Saute onion and garlic in nonstick skillet in a tsp 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 1/2 of the zucchini
slices, 1/2 of the tomatoes, 1/4 c. 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 refrigerate until ready to bake.)

50 minutes before serving, cover with foil and bake at 350 degrees
for 30 minutes. Uncover, bake 10 minutes more. Let stand 10
minutes before serving. Garnish with a couple of nice basil sprigs.
Makes 6 servings.


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