Mushroom And Spinach Lasagna Recipe
Servings: 12
Ingredients
- 2 med pepper red
- 1/2 med onion
- 2 med garlic cloves
- 4 med tomato raw
- 1/8 tsp thyme, grnd
- 1/2 c. vegetable broth, (home made)
- 1/8 tsp warm pepper sauce
- 1 med onion
- 1 tsp balsamic vinegar
- 3 med tomato raw
- 4 med garlic clove
- 6 ounce mushrooms
- 1 c. ricotta chs skim lowfat milk
- 2 ounce swiss cheese low fat
- 1/4 c. basil, fresh
- 1 lb spinach fresh
- 1 Tbsp. parsley fresh
- 6 ounce lasagna noodles, (spinach)
- 4 ounce parmesan grated
Directions
- 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 min on high. In the last 2 min add in garlic cloves. Combine peppers, onion, garlic, tomato (peeled, seeded and diced), thyme and stock in a sauce pan; simmer for 15 min.
- Transfer to food processor or possibly blender, add in pepper sauce and balsamic vinegar and then puree. Set aside.
- Lasagna-
- Cook lasagna noodles per instructions, drain and rinse with cool water. Wash spinach leaves and steam Chop coarsely.In a non-stick skillet combine onions, tomatoes, garlic and mushrooms; simmer till liquid evaporates, about 15 min. Let cold then add in ricotta cheese, swiss cheese, basil, parsley, 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 mix, then parmesan.
- Repeat layers till all ingredients are gone. Bake in a 350 oven for 40 min. Serve with tomato-red bell pepper sauce on top.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 12 servings | |
| Calories 137 | |
| Calories from Fat 37 | 27% |
| Total Fat 4.28g | 5% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 227mg | 9% |
| Potassium 421mg | 12% |
| Total Carbs 16.97g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.27g | 2% |
| Protein 8.52g | 14% |
