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Ingredientes
- 6 piece Lasagna, uncooked
- 2 tsp Vegetable oil
- 2 x Red bell peppers -- diced
- 3 x Garlic cloves -- chopped
- 28 ounce Canned crushed tomatoes
- 1/2 tsp Salt
- 10 ounce Frzn peas -- thawed
- 1 pch Saffron
- Â Â Grated zest of 2 oranges*
- 3 c. Grated mozzarella cheese (part-skim), divided
Direcciones
- Cook lasagna according to package directions; drain.
- Preheat oven to 350 degrees F. Hot the oil in a large, non-stick skillet over medium heat. Add in peppers and garlic. Saute/fry till peppers are very soft.
- Add in tomatoes, saffron, orange zest and salt. Remove from heat and set aside 1 c. of tomato mix.
- Spread a little of the tomato mix in the bottom of a 9 x 13 x 2 inch baking dish. Cover with four pcs of lasagna (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagna.
- Top with reserved tomatoes and cheese. Bake uncovered till browned on top and bubbly, about 40 min.
- Yield: 10 servings.
- *The "zest" of an orange is the outermost part of the peel. Don't use the white part of the peel (the "pith").
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 10 servings | |
| Calories 165 | |
| Calories from Fat 72 | 44% |
| Total Fat 8.09g | 10% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.02g | |
| Cholesterol 18mg | 6% |
| Sodium 432mg | 18% |
| Potassium 353mg | 10% |
| Total Carbs 12.39g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.45g | 2% |
| Protein 11.83g | 19% |
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