Mushroom and Spinach Lasagna

4.6198

Ingredients – Sauce:

2 medium red peppers

1/2 medium onion

2 medium cloves garlic

4 medium tomatoes, raw

1/8 teaspoon ground thyme

1/2 cup home-made vegetable broth

1/8 teaspoon hot pepper sauce

1 teaspoon balsamic vinegar

Lasagna:

1 medium onion

3 medium tomatoes, raw

4 medium cloves garlic

6 ounces mushrooms

1 cup skim-milk ricotta cheese

2 ounces low-fat Swiss cheese

1/4 cup fresh basil

1 pound fresh spinach

1 Tablespoon fresh parley

6 ounces spinach lasagna noodles

4 ounces grated Parmesan

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

Lasagna: Cook lasagna noodles per instructions, then 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 9 x 13-inch 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-degree oven for 40 minutes. Serve with tomato-red bell pepper sauce on top.