Mushroom & spinach lasagna
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Mushroom & spinach lasagna
  Spinach    Lasagna    Pasta    Italian    Mushrooms  
Last updated 6/12/2012 1:00:32 AM. Recipe ID 23712. Report a problem with this recipe.
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      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 t  Thyme, ground
    1/2 c  Vegetable Broth (home made)
    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 Chs 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 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.
 




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Recipe ID 23712 (Apr 03, 2005)

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