roasted bell pepper and wild mushroom lasagne

2 large onions, chopped
2 T plus 1 T olive oil (3 T total)
2-3 cloves garlic, minced
1/2 c good quality red table wine
1 28-oz can strained tomatoes
2 bell peppers
1/2 lb wild mushrooms
2 T unsalted butter
1 clove garlic, chopped
1 lb spinach
1 8-oz carton low-fat Ricotta cheese
1 egg
Salt
Pepper
3 T plus 3 T fresh chopped basil (6 T total)
2 T plus 2 T fresh chopped parsley (4 T total)
six 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
10 oz mozzarella, grated (about 2 1/2 cups)
6 oz Parmigiano-Reggiano, grated
1 large tomato, sliced

1. Saute onions in 2 T oil over medium-low heat until carmelized, about 20-30 minutes. Add garlic and cook 1 more minute. Deglaze with red wine, and add tomatoes. Let simmer on low.

2. Meanwhile, roast bell peppers over open flame until black all over. Rub off charred skin, stem and seed peppers. Chop coarsely.

3. Slice mushrooms and saute in pan with butter and remaining 1 T oil. After mushrooms have released liquid and that liquid has boiled off, remove from heat, season with salt and pepper to taste, and set aside.

4. Bring large pot of well-salted water to a boil and add spinach. Blanch for 1 minute, then drain and dump in ice water bath to stop cooking. When completely cooled, drain from ice bath, squeezing leaves to remove as much water as possible.

5. Combine spinach with ricotta, egg, salt, pepper, 3 T basil and 2 T parsley.

6. Finish tomato sauce by removing from heat, seasoning with salt and pepper to taste, and adding remaining basil and parsley.

7. Pre-heat oven to 375 degrees.

8. Assemble lasagne by ladling sauce into bottom of 10x10" casserole dish. Arrange no-boil pasta on top of sauce, taking care not to over-lap pieces. Spread half of ricotta mixture over pasta, then cover with half of roasted bell pepper, half of mushrooms, half of mozzarella, and half of parmesan. Repeat once. Decoratively arrange slices of tomato on top of last layer.

9. Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling. Let lasagne stand 5 minutes before serving.

Serves 6.
Original Source: EpiCurious.com

This vegetarian lasagne can be made in advance and frozen up to one month. To cook, just add 5-10 minutes to baking time under the foil tent.