Title: Spanish lasagne
 Categories: Pasta, Main dish, Meatless
      Yield: 8 Servings
 
      6    Pieces Lasagne, uncooked
      2 ts Vegetable oil
      2    Red bell peppers; diced
      3    Garlic cloves; minced
     28 oz Canned crushed tomatoes
    1/2 ts Salt
     10 oz Frozen peas; thawed
      1 pn Saffron
           Grated zest of 2 oranges*
      3 c  Grated mozzarella cheese
           -(part-skim), divided
 
  Cook lasagne according to package directions; drain.
  
  Preheat oven to 350 degrees F. Warm the oil in a large, non-stick
  skillet over medium heat. Add peppers and garlic. Saute until peppers
  are very soft. Add tomatoes, saffron, orange zest and salt. Remove
  from heat and set aside 1 cup of tomato mixture.
  
  Spread a little of the tomato mixture in the bottom of a 9 x 13 x
  2-inch baking dish. Cover with four pieces of lasagne (three
  lengthwise, one widthwise) and then continue by adding cheese, peas,
  tomatoes and lasagne. Top with reserved tomatoes and cheese. Bake
  uncovered until browned on top and bubbly, about 40 minutes.
  
  *The "zest" of an orange is the outermost part of the peel. Do NOT
  use the white part of the peel (the "pith").
  
  Serves 8 to 10
  
  Each serving contains: 194 Calories; 13.2 g Protein; 19 g
  Carbohydrates; 7.5 g Fat; 21.8 mg Cholesterol; 464 mg Sodium.
  Calories from Fat: 35%