Recipe by Mirj
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.
Top Review by taraspet
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.
- 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
Directions See How It's Made
- 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.