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Mushroom and Spinach Lasagna

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Ingredients
  • 2 red bell peppers
  • 1/2 md onion, chopped
  • 2 garlic cloves
  • 4 md tomatoes
  • 1/8 t thyme, ground
  • 1/2 c vegetable broth (homemade)
  • 1/8 t hot pepper sauce
  • 1 md onion
  • 1 t balsamic vinegar
  • 3 md tomato raw
  • 4 md garlic clove
  • 6 ounces mushrooms
  • 1 c ricotta cheese, skim milk
  • 2 ounces Swiss cheese, low fat
  • 1/4 c basil, fresh
  • 1 pound spinach fresh
  • 1 T parsley fresh
  • 6 ounces lasagna noodles (spinach)
  • 4 ounces Parmesan grated
Instructions

Yield: 12 servings. Sauce Use the first 8 ingedients to make the sauce. Roast the red peppers, the onions and garlic. Red pepper must be done under the broiler and skin peeled. To roast onion and garlic in a microwave; place unpeeled onion in microwave for 5 minutes on high. In the last 2 minutes add garlic cloves. Peel and rough chop the onions. 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. Cook lasagna noodles per instructions, drain and rinse with cold water. Wash spinach leaves and stems;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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