| 1 | To prepare red pepper sauce, in 12" nonstick skillet over medium heat, heat 1 tbs oil; add onion and garlic; cook 2 to 3 minutes until softened. |
| 2 | Remove from heat to cool slightly. |
| 3 | In food processor or blender process bread to coarse crumbs; you should have about 1 cup. |
| 4 | Add onion and garlic mixture, roasted red peppers, and vinegar; process to smooth paste. |
| 5 | With motor running, add enough vegetable broth to obtain thick but spreadable sauce. |
| 6 | Season with satl, black pepper and ground red pepper; set aside. |
| 7 | Prepare noodles, without salt, according to package directions. |
| 8 | Meanwhile, heat broiler, first positioning rack about 4" from heat source. |
| 9 | Lightly brush zucchini slices on both sides with olive oil, using about 2 tsp. arrange half of slices on rack in broiler pan; broil 2 to 3 minutes on each side until golden brown. |
| 10 | Remove slices to large cookie |
| 11 | sheet or platter; repeat procedure with remaining zucchini slices. |
| 12 | Heat oven to 350°F, spray 11x8x2" baking dish with cooking spray. |
| 13 | Arrange 4 drained lasagna noodles insingle layer over bottom of prepared baking dish; top with layer of 1/3 of zucchini slices. |
| 14 | Arrange 6 or 7 basil leaves, if using, over zucchini; spread with 1/3 of red pepper sauce. |
| 15 | Repeat layers twice to use up remaining ingredients. |
| 16 | Bake lasaga, covered with foil, 50 minutes until hot and bubbling. |
| 17 | Let stand about 5 minutes before cutting. |
| 18 | recipe by : redbook - may 1994 |
