Easy Spinach Lasagna

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1/2 lb lasagna noodle
• 1/2 lb fresh spinach (not frozen)
• 1 (28 ounce) can crushed tomatoes
• 6 sweet red peppers
• 2 large onions
• 3 garlic cloves, crushed or finely chopped
• 1 tablespoon olive oil
• fresh black pepper
• 1/2 cup parsley, finely chopped
• 2 (4 ounce) cans sugar-free tomato puree
• 1 cup low-fat american cheese, grated
• 1 cup sour cream

Recipe

• 1 chop the onion and peppers into small pieces.
• 2 fry lightly in the olive oil for a few minutes and add some black pepper.
• 3 add the garlic.
• 4 mix well and add the canned tomatoes.
• 5 heat until a few bubbles appear and slowly add the puree, then all the parsley except a little for decoration.
• 6 set aside.
• 7 make sure the spinach is totally clean.
• 8 (put it in a drainer and cover with salt, then wash really well.) steam in a stainless steel drainer over a pot of boiling water for no more than 3 minutes.
• 9 while it is cooking, set the oven to 300 degrees f.
• 10 drain the spinach and put in a pan.
• 11 mix with the sour cream and plenty of black pepper (a small hand blender is ideal for this).
• 12 it should be smooth and creamy and a lovely color.
• 13 pour about 2 inches of the red sauce into a baking dish, smooth with a wooden spoon and cover with a layer of lasagne.
• 14 top with a layer of the spinach mix.
• 15 smooth it out and add another layer of pasta.
• 16 keep doing this- alternating red and green- until no more sauce is left.
• 17 the last layer of pasta must have a little sauce on it to keep it moist.
• 18 cover with the cheese.
• 19 bake, uncovered, for about 1 1/2 hours.
• 20 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.