Mushroom And Spinach Lasagna

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 12
 

Ingredients:

2 medium pepper red
1/2 medium onion
2 medium garlic cloves
4 medium tomato raw
1/8 teaspoon thyme -- ground
1/2 cup vegetable broth -- (home made)
1/8 teaspoon hot pepper sauce
1 medium onion
1 teaspoon balsamic vinegar
3 medium tomato raw
4 medium garlic clove
6 ounces mushrooms
1 cup ricotta chs skim milk
2 ounces swiss cheese low fat
1/4 cup basil
1 pound spinach fresh
1 tablespoon parsley fresh
6 ounces lasagna noodles
4 ounces parmesan grated
 

Preparation:

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 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. 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, 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 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.