Mushroom & Spinach Lasagna
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium | sweet red bell peppers |
|
| ½ | medium | onions |
|
| 2 | medium | garlic cloves |
*
|
| 4 | medium |
tomatoes
raw |
|
| ⅛ | teaspoon |
thyme
ground |
*
|
| ½ | cup | vegetable stock |
|
| ⅛ | teaspoon | red hot pepper sauce |
|
| 1 | medium | onions |
|
| 1 | teaspoon | balsamic vinegar |
|
| 3 | medium |
tomatoes
raw |
|
| 4 | medium | garlic cloves |
*
|
| 6 | ounces | mushrooms |
|
| 1 | cup |
ricotta cheese
skim |
|
| 2 | ounces |
swiss cheese
low fat |
|
| ¼ | cup |
basil
fresh |
*
|
| 1 | pound |
spinach
fresh |
|
| 1 | tablespoon |
parsley leaves
fresh |
|
| 6 | ounces |
lasagna noodles
spinach |
|
| 4 | ounces |
Parmesan cheese
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 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℉ (180℃) oven for 40 minutes.
Serve with tomato-red bell pepper sauce on top.
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