This Spanish Lasagne reimagines the traditional pasta dish with bright Mediterranean flavors. It combines tender uncooked lasagna sheets with a rich, savory sauce made from crushed tomatoes, aromatic saffron, and fresh orange zest. Diced red bell peppers and thawed peas add texture and sweetness, while minced garlic provides depth. This dish is perfect for a hearty weeknight dinner or a potluck contribution. It offers a satisfying, plant-based meal that is both comforting and flavorful, bringing a unique twist to family-style dining without the need for meat or dairy.
Spanish Lasagne
Description
This Spanish Lasagne reimagines the traditional pasta dish with bright Mediterranean flavors. It combines tender uncooked lasagna sheets with a rich, savory sauce made from crushed tomatoes, aromatic saffron, and fresh orange zest. Diced red bell peppers and thawed peas add texture and sweetness, while minced garlic provides depth. This dish is perfect for a hearty weeknight dinner or a potluck contribution. It offers a satisfying, plant-based meal that is both comforting and flavorful, bringing a unique twist to family-style dining without the need for meat or dairy.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Warm the vegetable oil in a large, non-stick skillet over medium heat.
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Add the diced red bell peppers and minced garlic to the skillet.
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Sauté until the peppers are very soft, about 5-7 minutes.
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Stir in the crushed tomatoes, saffron, orange zest, and salt.
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Remove the sauce from heat and set aside 1 cup of the tomato mixture for topping later.
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Spread a thin layer of the remaining tomato mixture in the bottom of a 9x13x2-inch baking dish.
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Layer four pieces of uncooked lasagna noodles over the sauce (three lengthwise, one widthwise to cover gaps).
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Sprinkle half of the remaining mozzarella cheese over the noodles.
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Scatter the thawed peas evenly over the cheese.
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Spread half of the remaining tomato sauce over the peas.
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Add another layer of lasagna noodles, followed by the remaining cheese and sauce.
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Top with the reserved 1 cup of tomato mixture and the remaining mozzarella cheese.
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Bake uncovered until the top is browned and the center is bubbly, about 40 minutes.
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Let stand for 10 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 265.2kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 9330.0mg389%
- Total Carbohydrate 44.1g15%
- Dietary Fiber 12.5g50%
- Sugars 21.8g
- Protein 13.6g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Orange Zest: The "zest" is the outermost, colorful part of the orange peel. Do NOT use the white part of the peel (the "pith") as it is bitter.
Noodle Note: This recipe uses uncooked lasagna noodles. Ensure your baking dish is deep enough (2 inches) to accommodate the noodles as they expand and soften during baking.
Vegan Variation: Although the original ingredient list included mozzarella, this dish can be made vegan by substituting the cheese with a plant-based mozzarella alternative or omitting it entirely for a lighter sauce-based lasagna.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
