Description
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
- Lasagna Noodle
- Fresh Spinach
- Crushed Tomatoes
- Sweet Red Peppers
- White Onions
- Garlic Cloves
- Olive Oil
- Fresh Black Pepper
- Parsley
- Sugar-free Tomato Puree
- Low-fat American Cheese
- Sour Cream
Instructions
- Chop the onion and peppers into small pieces
- Fry lightly in the olive oil for a few minutes and add some black pepper
- Add the garlic
- Mix well and add the canned tomatoes
- Heat until a few bubbles appear and slowly add the puree, then all the parsley except a little for decoration
- Set aside
- Make sure the spinach is totally clean
- Steam in a stainless steel drainer over a pot of boiling water for no more than 3 minutes
- While it is cooking, set the oven to 300 degrees f
- Drain the spinach and put in a pan
- Mix with the sour cream and plenty of black pepper
- It should be smooth and creamy and a lovely color
- Pour about 2 inches of the red sauce into a baking dish, smooth with a wooden spoon and cover with a layer of lasagne
- Top with a layer of the spinach mix
- Smooth it out and add another layer of pasta
- Keep doing this- alternating red and green- until no more sauce is left
- The last layer of pasta must have a little sauce on it to keep it moist
- Cover with the cheese
- Bake, uncovered, for about 1 1 / 2 hours
- 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