---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mushroom & Spinach Lasagna
 Categories: Pasta, Main dish, Veggie, Italian
      Yield: 12 servings
 
           Sauce:
      2 md Red pepper
    1/2 md Onion
      2 cl Garlic
      4 md Raw tomato
    1/8 ts Ground thyme
    1/2 c  Vegetable broth (home made)
    1/8 ts Hot pepper sauce
      1 md Onion
           Lasagna:
      1 ts Balsamic vinegar
      3 md Raw tomato
      4 cl Garlic
      6 oz Mushrooms
      1 c  Ricotta cheese (skim milk)
      2 oz Swiss Cheese low fat
    1/4 c  Fresh basil
      1 lb Fresh spinach
      1 tb Fresh parsley
      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 unpealed 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, chop coarsely, and steam. 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 F oven for 40 minutes. Serve with tomato-red bell pepper sauce
  on top.
 
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