 |
---------- Recipe via Meal-Master (tm) v8.02
Title: MUSHROOM & SPINACH LASAGNA
Categories: Pasta, Main dish, Veggie, Italian
Yield: 12 servings
2 md Pepper red
1/2 md Onion
2 md Garlic cloves
4 md Tomato raw
1/8 ts Thyme, ground
1/2 c Vegetable Broth (home made)
1/8 ts Hot Pepper Sauce
1 md Onion
1 ts Balsamic vinegar
3 md Tomato raw
4 md Garlic clove
6 oz Mushrooms
1 c Ricotta Chs skim milk
2 oz Swiss Cheese low fat
1/4 c Basil, fresh
1 lb Spinach fresh
1 tb Parsley fresh
6 oz Lasagna noodles (spinach)
4 oz Parmesan 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 un
pealed onion in microwave for 5 minutes on high. In
the last 2 minutes add garlic cloves. Combine peppers,
onion, garlic, tomato (peeled, seeded & 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.
-----
|
