Mushroom & Spinach Lasagna Recipe

Mushroom & Spinach Lasagna Recipe

Ingredients:

2 redpepper (medium)
1/8 tsp of hot-pepper sauce
6 cloves garlic (medium)
1/8 tsp of ground thyme
1 tsp of vinegar (balsamic)
1 & 1/2 onion (medium)
4 raw peeled tomatoes (medium); seeded & diced
1/2 c of vegetable stock
6 ounces of mushrooms
2 ounces of Swiss-cheese
1 pound of fresh spinach
6 ounces of lasagna sheets
4 ounces of Parmesan cheese; grated
1 Tbsp of fresh parsley
1/4 c of fresh basil
1 c of ricotta skimmed milk

Instructions:

For the sauce: Have peppers roasted together w/ garlic & onions. Combine the onion, peppers, tomatoes, stock & thyme in saucepan. Allow to simmer approximately 15 mins. Transfer mixture into process, add vinegar & pepper-sauce, then pulse ’til pureed.

Meanwhile, follow package instructions in cooking lasagna. Drain & rinse w/ running water. Steam washed spinach then coarsely chop. Combine tomatoes, onions, mushrooms & garlic nonstick skillet then simmer mixture for about fifteen minutes ’til sauce evaporates. Allow to cool & then you add Swiss & ricotta-cheese, parsley, basil, pepper & salt, blend well.

Arrange a noodle layer in 9×13-inch bake dish, top w/ spinach layer then tomato-onion mixture. Top w/ Parmesan, then repeat layering.
Have lasagna baked at three hundred fifty degrees Fahrenheit for about 40 mins. Best when served w/ tomato red bellpepper sauce all over.

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