Mushroom Spinach Lasagna

Serves: 5-6  
Lasagna noodles1 packetcooked al-dente
Mushrooms1 lbsliced
Red/Yellow pepper1-2chopped
Onion1 largechopped
Basilfew leavesminced
Garlic3-4 clovesminced
Pasta sauce2 jars26 oz
Ricotta cheese1 tub15 oz, part skim
Mozarella cheese2+2 cupsshredded
Milkas needed
Spinach1 large packetsteamed
Black pepperto taste
Oilto fry
Saltto taste

  • Fry garlic, onions, peppers & mushrooms till tender. Add pasta sauce and bring to boil
  • Reduce heat to minimum, add basil and simmer for 15 minutes
  • Mix ricotta, 2 cups mozarella and little milk to form spreadable paste
  • Spread sauce in oven dish and alternate layers: sauce, noodles, cheese, spinach. Repeat till dish is full
  • Top with remaining 2 cups cheese
  • Bake at 350C for 40 minutes, uncovered. Let stand for 15 minutes before serving