Mushroom & Spinach Lasagna

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.