Mushroom And Spinach Lasagna

Recipe Ingredients

2		Pepper red (medium)
1/2		Onion (medium)
2		Garlic cloves (medium)
4		Tomato raw (medium)
1/8 teaspoon	0.6ml	Thyme - ground
1/2 cup	118ml	Vegetable broth - (home made)
1/8 teaspoon	0.6ml	Hot pepper sauce
1 teaspoon	5ml	Onion (medium)
1 teaspoon	5ml	Balsamic vinegar
3 teaspoons	15ml	Tomato raw (medium)
4 teaspoons	20ml	Garlic clove (medium)
6 oz	170g	Mushrooms
1 cup	237ml	Ricotta chs skim milk
2 oz	56g	Swiss cheese low fat
1/4 cup	59ml	Basil - fresh
1 lb	454g / 16oz	Spinach fresh
1 tablespoon	15ml	Parsley fresh
6 oz	170g	Lasagna noodles - (spinach)
4 oz	113g	Parmesan grated

Recipe Instructions

Sauce Use the first 8 ingredients to make the sauce. Roast the red peppers, and all the onions and garlic. (to roast onion and garlic in a microwave) place an un pealed onion in microwave for 5 minutes on high. In the last 2 minutes add garlic cloves. Combine peppers, onion, garlic, tomato (peeled, seeded and diced), thyme and stock in a sauce pan; simmer for 15 minutes. Transfer to food processor or blender, add pepper sauce and balsamic vinegar and then puree. Set aside.

Lasagna--

Cook lasagna noodles per instructions, drain and rinse with cold water. Wash spinach leaves and steam Chop coarsely.In a non-stick skillet combine onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates, about 15 minutes. Let cool then add ricotta cheese, swiss cheese, basil, parsley, salt and pepper. Mix well. In an oiled 9X13 baking dish, put down a layer of noodles. Top with a layer of spinach, then onion-and-tomato mixture, then parmesan.

Repeat layers until all ingredients are gone. Bake in a 350 oven for 40 minutes. Serve with tomato-red bell pepper sauce on top.

Source:
Akron Beacon Journal

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