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| 2 | medium | sweet red bell pepper | |
| 1/2 | medium | onion | |
| 2 | medium | garlic cloves | |
| 4 | medium | tomato | raw |
| 1/8 | teaspoon | thyme | ground |
| 1/2 | cup | vegetable stock | |
| 1/8 | teaspoon | red hot pepper sauce (eg. Tabasco) | |
| 1 | medium | onion | |
| 1 | teaspoon | balsamic vinegar | |
| 3 | medium | tomato | raw |
| 4 | medium | garlic clove | |
| 6 | ounces | mushrooms | |
| 1 | cup | ricotta cheese | skim |
| 2 | ounces | swiss cheese | low fat |
| 1/4 | cup | basil | fresh |
| 1 | pound | spinach | fresh |
| 1 | tablespoon | parsley leaves | fresh |
| 6 | ounces | lasagna noodles | spinach |
| 4 | ounces | parmesan, parmigiano-reggiano cheese, grated | 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 unpeeled 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, 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.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 153mg | 6% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.0g | |
| Protein 6.0g | 12% |
| Vitamin A | 101% | Vitamin C | 78% | |
| Calcium | 13% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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