Title: Mushroom & Spinach Lasagna
Categories: Pasta, Main dish, Veggie, Italian
Yield: 12 servings
Sauce:
2 md Red pepper
1/2 md Onion
2 cl Garlic
4 md Raw tomato
1/8 ts Ground thyme
1/2 c Vegetable broth (home made)
1/8 ts Hot pepper sauce
1 md Onion
Lasagna:
1 ts Balsamic vinegar
3 md Raw tomato
4 cl Garlic
6 oz Mushrooms
1 c Ricotta cheese (skim milk)
2 oz Swiss Cheese low fat
1/4 c Fresh basil
1 lb Fresh spinach
1 tb Fresh parsley
6 oz Lasagna noodles (spinach)
4 oz Parmesan; grated
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 unpealed 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, chop coarsely, and steam. 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 F oven for 40 minutes. Serve with tomato-red bell pepper sauce
on top.
