Ingredients
finely-chopped basil leaves0.25 cup
thinly- bell peppers4 cups
pepper6 servings
chicken broth1.5 cups
thyme1 teaspoon
garlic cloves4 large
lemon juice6 servings
nutmeg6 servings
olive oil1 teaspoon
finely-chopped onion2 cups
parmesan cheese0.5 cup
lasagne pasta sheets12
pch pepper flakes1
ricotta cheese1.5 cups
salt0.5 teaspoon
mozzarella cheese2 cups
pkt spinach2 ounces
butter2 tablespoons
Instructions
In a skillet cook the garlic, onion, red pepper flakes, thyme, and salt and pepper to taste in the oil over moderately-low heat, stirring, until the onion is softened.
Reserve 3 tablespoons of the onion mixture in a bowl.
To the onions in the skillet, add the bell peppers and the broth, and simmer the mixture, covered, for 10 minutes, or until the peppers are very soft.
In a blender puree the mixture until it is smooth, return it to the skillet, and swirl in the butter.
Stir in the basil, lemon juice, and Cook the lasagne noodles according to package directions, rinse with cold water and drain.Preheat the oven to 375 degrees.
In a bowl with the reserved cooked onions, combine 1/4 cup Parmesan cheese, Mozzarella, ricotta, freshly grated nutmeg to taste, spinach and salt and pepper.
Mix well.Spoon 1 cup of sauce into an ungreased 9- by 9- by 2-inch baking pan.
Spread 3 tablespoons of filling on each noodle, roll up as for a jelly roll, and place seam-side down in the pan.
Repeat until all the noodle are used.
Top with remaining sauce, cover with foil and bake for 25 minutes.
Uncover, sprinkle with remaining Parmesan cheese and bake uncovered, until golden, about 5 more minutes.This recipe yields 6 servings.
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