Spanish Lasagne

• 6 pieces lasagna noodles uncooked
• 2 teaspoons vegetable oil
• 2 each sweet red bell peppers diced
• 3 each garlic cloves
• 28 ounces tomatoes, canned, crushed
• 1/2 teaspoon salt
• 10 ounces green peas thawed
• 1 pinch saffron threads
• 2 each orange zest
• 3 cups mozzarella cheese grated, (partskim), divided

1. Cook lasagne according to package directions; drain.
2. Preheat oven to 350F (180C).
3. Warm the oil in a large, non-stick skillet over medium heat.
4. Add peppers and garlic.
5. Saute until peppers are very soft.
6. Add tomatoes, saffron, orange zest and salt.
7. Remove from heat and set aside 1 cup of tomato mixture.
8. Spread a little of the tomato mixture in the bottom of a 9 x 13 x 2-inch baking dish.
9. Cover with four pieces of lasagne (three lengthwise, one widthwise) and then continue by adding cheese, peas, tomatoes and lasagne.
10. Top with reserved tomatoes and cheese.
11. Bake uncovered until browned on top and bubbly, about 40 minutes.

lasagna noodles, vegetable oil, sweet red bell peppers, garlic, tomatoes, salt, saffron threads, orange zest, mozzarella cheese

Taken from recipeland.com/recipe/v/spanish-lasagne-34385 (may not work)