2 medium red peppers
2 medium onions
3 garlic cloves
4 medium tomatoes
1 tin plum tomatoes
1/4 tablespoons thyme
200ml vegetable stock
1/2 tablespoons hot pepper sauce
1 tablespoons balsamic vinegar
100g cheddar cheese
50g fresh basil
500g spinach (fresh or frozen)
1 tablespoons dried parsley
200g lasagna sheets
50g parmesan cheese, grated
1 teaspoon salt
2 teaspoons pepper
Add the red peppers, half the onions and half the garlic to a saute pan and fry in a little oil for 10 minutes until lightly browned.
Add the diced tomatoes, thyme and vegetable stock into the pan and simmer for 15 minutes.
Transfer the contents of the pan to a food processor, add the pepper sauce and balsamic vinegar, and then process until smooth. Remove from the food processor and set aside.
Cook lasagna sheets in boiling water for 5 minutes to soften, then drain and rinse with cold water.
In a non-stick frying pan, combine the remaining onions, tinned tomatoes, garlic and the mushrooms and simmer until most of the tomato liquid evaporates, about 10-15 minutes.
Once cooled add the cheddar cheese, basil, parsley, salt and pepper; mixing well.
Layer the lasagne sheets topped with chopped spinach and the onion-and-tomato mixture; repeating until all ingredients are used up.
Finally, sprinkle with parmesan and bake in a 180 degree C (Gas Mark 4) oven for 35-40 minutes.
Serve drissled with the tomato-red bell pepper sauce.
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