Thursday, 1 December 2011
Spinach, Artichoke & Roasted Red Pepper Lasagna
2 cloves garlic, squished
1 pkg frozen chopped spinach, thawed and squeezed of excess water
1 large jar marinated artichokes, chopped
fresh basil, chopped (as much as you like)
1/2 tsp dried oregano
1/2 tsp red pepper flakes
2 jars of your favourite tomato sauce (divided) 1 1/2 jars and 1/2 jar
1/2 cup water
1 jar roasted red peppers, thinly sliced
1 cup shredded skim mozzarella cheese
1 container light ricotta cheese
1/4 cup fresh grated Parmesan cheese + extra for topping
1/2 cup fresh chopped parsley
salt & pepper
1 box (375 g) ready cooked lasagna noodles
Preheat oven to 350 degrees F and grease a 9x13" baking dish.
In a large saute pan over medium heat saute, onion, garlic, spinach, artichokes, basil, oregano and red pepper flakes in the olive oil. Add in 1 1/2 jars pasta sauce and water and simmer 10 minutes.
In a large bowl mix mozzarella cheese, ricotta cheese, Parmesan cheese, parsley, salt, pepper and egg. Set aside.
Place a 1/2 of reserved plain sauce (1/4 jar) in the bottom of a baking dish. Place layer of uncooked noodles on top of sauce and top with thin layer of spinach sauce. Add layer of noodles and layer with 1/2 spinach sauce followed by 1/2 cheese mixture then layer on all sliced roasted red peppers, add another layer of noodles and repeat with remaining spinach sauce and cheese. Last layer with noodles and top with rest of reserved plain sauce.
Cover with foil and bake in a preheated oven for 55 minutes. After 55 minutes, remove foil sprinkle with extra Parmesan and bake another 10 minutes. Let sit 10 minutes before serving.