With red lintels and spinach. Serves: 4 Prep and cook: About 50 minutes.
About 8 oz fresh lasagna noodles (dried works too)
1 Tbs olive oil or canola oil
1 brown onion
2 cloves garlic
½ cup dried red lintels
2 jarred roasted red (bell) peppers
14 oz crushed tomatoes
About 7 oz frozen spinach (fresh works too)
2 cups water
1 vegetable bouillon cube
1 Tbs dried basil
1 tsp salt
Freshly ground black pepper
10 oz fresh mozzarella
2/3 cup grated cheese
Mince onion and garlic. Slice the roasted peppers in thin strips. Thaw frozen spinach (or rinse, stem and roughly chop fresh spinach) Heat oil in a deep frying pan. Sauté onion and garlic until onion is transparent.
Add the sliced peppers and sauté for a minute or two. Add the dried lintels and stir. Add crushed tomatoes, crumbled bouillon cube and water. Add basil. Salt and pepper to taste. Simmer on low heat for about 10 minutes. Squeeze water from frozen spinach or pat fresh spinach dry, and add to sauce. Let simmer for a couple of minutes. Salt and pepper to taste. If the sauce is too thick, add a little water.
Slice the mozzarella thinly. Grease the Omnia Pan, then spread some of the sauce on the bottom, followed by a layer of lasagna noodles. Add sauce, then mozzarella and lasagna noodles in layers, ending with sauce. Sprinkle with grated cheese.
Bake on medium heat for 20-25 minutes. Add 15 minutes if using dry lasagna noodles.
Serve with a fresh tomato salad.