Mushroom & Spinach Lasagna

2 md Pepper red

1/2 md Onion

2 md Garlic cloves

4 md Tomato raw

1/8 t Thyme, ground

1/2 c Vegetable Broth (home made)

1/8 t Hot Pepper Sauce

1 md Onion

1 t Balsamic vinegar

3 md Tomato raw

4 md Garlic clove

6 oz Mushrooms

1 c Ricotta Chs skim milk

2 oz Swiss Cheese low fat

1/4 c Basil, fresh

1 lb Spinach fresh

1 T Parsley fresh

6 oz Lasagna noodles (spinach)

4 oz Parmesan grated

Sauce Use the first 8 ingredients to make the sauce. Roast the red peppers, and all the onions and garlic. (to roast onion and garlic in a microwave) place an un pealed onion in microwave for 5 minutes on high. In the last 2 minutes add garlic cloves. Combine peppers, onion, garlic, tomato (peeled, seeded & diced), thyme and stock in a sauce pan; simmer for 15 minutes. Transfer to food processor or blender, add pepper sauce and balsamic vinegar and then puree. Set aside. Lasagna Cook lasagna noodles per instructions, drain and rinse with cold water. Wash spinach leaves and steam Chop coarsely.In a non-stick skillet combine onions, tomatoes, garlic and mushrooms; simmer until liquid evaporates, about 15 minutes. Let cool then add ricotta cheese, swiss cheese, basil, parsely, salt and pepper. Mix well. In an oiled 9X13 baking dish, put down a layer of noodles. Top with a layer of spinach, then onion-and-tomato mixture, then parmesan. Repeat layers until all ingredients are gone. Bake in a 350 oven for 40 minutes. Serve with tomato-red bell pepper sauce on top.