Behind the Recipes
Mushroom Pepper Lasagna by Divya Gugnani
Makes 6-8 servings
INGREDIENTS:
8 oz. whole-wheat lasagna
1 tbs. extra-virgin olive oil
1 onion, chopped
2 cloves garlic, sliced
3 1/2 cups sliced portobello mushrooms
1 cup of sliced red peppers
1/2 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
1 can of diced tomatoes
1 package of frozen broccoli rob
3/4 cup ricotta cheese
PREPARATION:
1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes. Drain and transfer to a large bowl.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown.
3. Add mushrooms, salt, and red peppers , stirring, until the mushrooms release their liquid, 4 to 6 minutes.
4. Add tomatoes, spinach, and black pepper.
5. Increase heat to medium-high; cook, stirring halfway through, until the spinach is wilted, about 4 minutes.
6. Toss the sauce with the pasta and add a heaping spoonful of ricotta to each serving.
photo courtesy of myrecipes.com
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