 |
|
Mushroom and Spinach Lasagna
Yield: 12 servings
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 oz mushrooms
1 c ricotta cheese, skim milk
2 oz Swiss cheese, low fat
1/4 c basil, fresh
1 lb spinach fresh
1 T parsley fresh
6 oz lasagna noodles (spinach)
4 oz Parmesan grated
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.
|
|
L Spinach Mushroom 01