Made This Recipe? Add Your Photo
Prep 15 mins
Cook 1 hr 30 mins
This is from my friend Judy Montagu's bi-weekly column. This lasagna is really yummy, and should be cooked for a while in a low-mid heat oven. It stays firm without any wetness, and is still creamy.
- 1⁄2 lb lasagna noodle
- 1⁄2 lb fresh spinach (not frozen)
- 1 (28 ounce) can crushed tomatoes
- 6 sweet red peppers
- 2 large white onions
- 3 garlic cloves, crushed or finely chopped
- 1 tablespoon olive oil
- fresh black pepper
- 1⁄2 cup parsley, finely chopped
- 2 (4 ounce) cans sugar-free tomato puree
- 1 cup low-fat American cheese, grated
- 1 cup sour cream
- Chop the onion and peppers into small pieces.
- Fry lightly in the olive oil for a few minutes and add some black pepper.
- Add the garlic.
- Mix well and add the canned tomatoes.
- Heat until a few bubbles appear and slowly add the puree, then all the parsley except a little for decoration.
- Set aside.
- Make sure the spinach is totally clean.
- (Put it in a drainer and cover with salt, then wash really well.) Steam in a stainless steel drainer over a pot of boiling water for no more than 3 minutes.
- While it is cooking, set the oven to 300 degrees F.
- Drain the spinach and put in a pan.
- Mix with the sour cream and plenty of black pepper (a small hand blender is ideal for this).
- It should be smooth and creamy and a lovely color.
- Pour about 2 inches of the red sauce into a baking dish, smooth with a wooden spoon and cover with a layer of lasagne.
- Top with a layer of the spinach mix.
- Smooth it out and add another layer of pasta.
- Keep doing this- alternating red and green- until no more sauce is left.
- The last layer of pasta must have a little sauce on it to keep it moist.
- Cover with the cheese.
- Bake, uncovered, for about 1 1/2 hours.
- When the lasagne is done it needs to sit about 3 minutes before being sprinkled with parsley and served with a fresh green salad and a glass of dry red wine.
Overall a good vegetarian meal. Next time, I will bake it for an hour covered with foil, followed by half an hour of it being uncovered. Make more spinach mix to generously layer.
The red pepper sauce was nice in this spinach lasagna. For us it needed a little more flavor but it was good. I used finely shredded mozzarella cheese for the topping instead of american cheese. We had garlic bread and a salad along with the lasagna and enjoyed for supper!