GRILLED ZUCCHINI LASAGNA WITH RED PEPPER SAUC

      Title: GRILLED ZUCCHINI LASAGNA WITH RED PEPPER SAUC
  Categories: Other sauce
       Yield: 6 Servings
  
            **RED PEPPER SAUCE**
       1 tb Olive oil
       1 md Onion -- chopped
       3    Cloves garlic -- crushed
       3    Firm
            Removed
       3    Jars (7oz)
            Drained
       2 tb Balsamic vinegar
     1/2 c  Vegetable broth
     1/4 ts Salt
     1/4 ts Fresh ground black pepper
            **LASAGNA**
      12    Lasagna noodles
       6 lg Zucchini -- cut in 4" long
            Slice
       2 ts Olive oil
       2    Mazola no-stick cooking
            Spray
      20    Leaves
            White bread slices -- crusts
            Roasted red peppers --
            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 350°F, 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.
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