Mushroom and Spinach Lasagna

1 hours Prep: 20 minutes Cook: 40 minutes

93 calories per serving view nutrition facts

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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.

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Serving Size 181g

Amount per Serving

Calories 93 36% of calories from fat