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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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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. Ingredients:
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:
1. Chop the onion and peppers into small pieces.
2. Fry lightly in the olive oil for a few minutes and add some black pepper.
3. Add the garlic.
4. Mix well and add the canned tomatoes.
5. Heat until a few bubbles appear and slowly add the puree, then all the parsley except a little for decoration.
6. Set aside.
7. Make sure the spinach is totally clean.
8. (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.
9. While it is cooking, set the oven to 300 degrees F.
10. Drain the spinach and put in a pan.
11. Mix with the sour cream and plenty of black pepper (a small hand blender is ideal for this).
12. It should be smooth and creamy and a lovely color.
13. Pour about 2 inches of the red sauce into a baking dish, smooth with a wooden spoon and cover with a layer of lasagne.
14. Top with a layer of the spinach mix.
15. Smooth it out and add another layer of pasta.
16. Keep doing this- alternating red and green- until no more sauce is left.
17. The last layer of pasta must have a little sauce on it to keep it moist.
18. Cover with the cheese.
19. Bake, uncovered, for about 1 1/2 hours.
20. 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.
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