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Grilled Zucchini Lasagna With Red Pepper Sauc

Yield: 6 Servings
1 **red pepper sauce**
1 T olive oil
1 md onion --,Chopped
3 cloves garlic --,Crushed
3 firm
1 removed
3 jars (7oz)
1 drained
2 T balsamic vinegar
1/2 c vegetable broth
1/4 t salt
1/4 t black pepper,Fresh Ground
1 **lasagna**
12 lasagna noodles
6 lg zucchini -- cut in 4 long
1 slice
2 t olive oil
2 mazola no-stick cooking
1 spray
20 leaves
1 white bread -- crusts,Slices
1 roasted red peppers --
1 fresh basil -- optional

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. Remove from heat to cool slightly. 2. In food processor or blender process bread to coarse crumbs; you should have about 1 cup. Add onion and garlic mixture, roasted red peppers, and vinegar; process to smooth paste. With motor running, add enough vegetable broth to obtain thick but spreadable sauce. Season with satl, black pepper and ground red pepper; set aside. 3. Prepare noodles, without salt, according to package directions. Meanwhile, heat broiler, first positioning rack about 4" from heat source. 4. 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. Remove slices to large cookie
sheet or platter; repeat procedure with remaining zucchini slices. 5. Heat oven to 350F, spray 11x8x2" baking dish with cooking spray. 6. Arrange 4 drained lasagna noodles insingle layer over bottom of prepared baking dish; top with layer of 1/3 of zucchini slices. Arrange 6 or 7 basil leaves, if using, over zucchini; spread with 1/3 of red pepper sauce. Repeat layers twice to use up remaining ingredients. 7. Bake lasaga, covered with foil, 50 minutes until hot and bubbling. Let stand about 5 minutes before cutting.