Italian vegitarian epicurean III

Spinach Lasagna

• 9 dried lasagna noodles

• 1 cup chopped onion (1 large)

• 1 cup sliced fresh mushrooms

• 4 cloves garlic, minced

• 2 T butter

• 1 7 oz jar roasted red sweet peppers, drained & chopped

• 1 10 oz packages frozen chopped spinach, thawed and well drained

• 1 15 oz container ricotta cheese

• 1 cup shredded mozzarella cheese

• ½ cup grated parmesan or romano cheese

• 2 beaten eggs

• 1 t dried basil

• ½ t dried oregano

• 1 30 ½ oz jar spaghetti sauce

• ¼ c grated Parmesan or Romano cheese
  

1. Cook lasagna noodles for 10 to 12 minutes or till tender but still firm. Drain noodles; rinse with cold water.
2. Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter till tender but not brown; stir in sweet peppers. Set aside.
3. Pat spinach dry with paper towels. In a medium bowl stir together spinach, ricotta cheese, mozzarella, the ½ cup parmesan cheese, eggs, basil, oregano, and ¼ t pepper. Stir sweet pepper mixture into spinach mixture.
4. Spread ½ cup of the spaghetti sauce evenly in a 3 quart rectangular baking dish. Arrange 3 lasagna noodles over sauce. Layer with half the sweet pepper-spinach mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce sauce over the top. Sprinkle with1/4 cup parmesan (I also put mozzarella on top too).
   
5. Bake, covered, in 375 oven for 20 minutes. Uncover and bake about 10 minutes more or till heated through. Let stand 10 minutes before serving. Makes 8 main-dish servings.

FYI: I often use fresh bell peppers instead of the jarred kind.