Mushroom & spinach lasagna

12 servings

Ingredients

Quantity Ingredient
2 mediums Pepper red
½ medium Onion
2 mediums Garlic cloves
4 mediums Tomato raw
⅛ teaspoon Thyme, ground
½ cup Vegetable Broth (home made)
⅛ teaspoon Hot Pepper Sauce
1 medium Onion
1 teaspoon Balsamic vinegar
3 mediums Tomato raw
4 mediums Garlic clove
6 ounces Mushrooms
1 cup Ricotta Chs skim milk
2 ounces Swiss Cheese low fat
¼ cup Basil, fresh
1 pounds Spinach fresh
1 tablespoon Parsley fresh
6 ounces Lasagna noodles (spinach)
4 ounces Parmesan grated

Directions

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 & 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, parsely, 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.

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