Recipe: Spinach and Roasted Red Pepper Lasagna

SPINACH AND ROASTED RED PEPPER LASAGNA
Source: adapted from The Tao of Cooking: An International Vegetarian Cookbook by Salley Pasley
Servings: about 8

FOR THE SAUCE:
(makes about 4 cups)
2 tablespoons of virgin olive oil
1 cup onion, finely chopped
1 teaspoon garlic, finely chopped
1/2 teaspoon dried basil
4 cups canned tomatoes, coarsely chopped
Pinch of sugar
Salt & pepper to taste
FOR THE LASAGNA:
3/4 to 1 pound dry lasagna noodles
4 cups tomato sauce (see below)
10 ounces fresh spinach
1 (8 ounce) jar of roasted red peppers*
4 ounces cream cheese
1 1/2 cups (3/4 lb.) ricotta cheese
3/4 cup Parmesan cheese, freshly grated
1 egg
Salt and pepper
8 ounces mozzarella cheese, thinly sliced or grated

Notes from the source:
For this recipe, you want to remove the stems and wash spinach thoroughly. You can measure out the cheeses, but I don't think it will hold you back if you wait until you need them. If you are using whole mozzarella rather than the pre grate packaged type, make sure you grate it before starting.

FOR THE SAUCE:
You will want to finely chop the garlic and onion and coarsely chop the canned tomatoes. As an alternative, you can always buy crushed or dice canned tomatoes. Would fresh tomatoes be better? You bet and I find when I'm making lasagna, they usually aren't around so that's why I have canned tomatoes in this recipe.

Saute onion and garlic in olive oil for 3-5 minutes. Add basil, tomatoes, sugar, salt and pepper. Bring to boil, reduce heat and simmer for 20 to 25 minutes. Taste for seasoning.

TO PREPARE THE LASAGNA:
Preheat your oven to 350 degrees F.

Bring an 8-quart pot of water to boil. Add the lasagna noodles one at a time and cook until tender but not so soft that they fall apart. When the noodles are cooked, drain, immerse in cold water, and lay out flat on a clean dishtowel.

Add spinach and a bit of water to a pot, bring to boil and cook until tender, about 3-5 minutes. Be careful not to burn the spinach. Drain, cool, and squeeze out excess moisture.

Using a fork beat cream cheese until smooth, then mix with ricotta, 1/2 cup grated Parmesan cheese, and egg until will blended. Season with salt and pepper.

TO ASSEMBLE:
Spread a little tomato sauce on the bottom of your 13x9-inch baking pan. Those aluminum ones you buy at the supermarket work great too. Cover with a layer of noodles making sure to overlap the edges a little. Add a little more sauce and add some of the cheese mix, spinach, roasted peppers, and mozzarella. Add another layer of noodles and repeat the process by adding sauce, cheese mix, spinach, peppers, and mozzarella. Finish off by adding more noodles, sauce, remaining Parmesan cheese, and the rest of the mozzarella.

Bake uncovered in the preheated oven for 25 minutes.

Add a layer of aluminum foil and bake another 10 minutes. Remove lasagna from oven and let stand for 10 minutes before serving.

*If you don't have a jar of roasted peppers in your pantry, be creative. Try substituting other ingredients like onions, zucchini, squash, or even mushrooms. You can easily turn this into a non-vegetarian dish by adding ground beef or pork that will definitely add more flavor.