Easy Spinach Lasagna

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This is from my friend judy montagu's bi-weekly column. This lasagna is really yummy, and should be cooked for a while in a low-mid heat oven. It stays firm without any wetness, and is still creamy.

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Steps

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Chop the onion and peppers into small pieces.

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Fry lightly in the olive oil for a few minutes and add some black pepper.

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Add the garlic.

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Mix well and add the canned tomatoes.

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Heat until a few bubbles appear and slowly add the puree , then all the parsley except a little for decoration.

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Set aside.

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Make sure the spinach is totally clean.

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Steam in a stainless steel drainer over a pot of boiling water for no more than 3 minutes.

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While it is cooking , set the oven to 300 degrees f.

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Drain the spinach and put in a pan.

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Mix with the sour cream and plenty of black pepper.

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It should be smooth and creamy and a lovely color.

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Pour about 2 inches of the red sauce into a baking dish , smooth with a wooden spoon and cover with a layer of lasagne.

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Top with a layer of the spinach mix.

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Smooth it out and add another layer of pasta.

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Keep doing this- alternating red and green- until no more sauce is left.

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The last layer of pasta must have a little sauce on it to keep it moist.

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Cover with t.

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Ingredients

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lasagna noodle, fresh spinach, crushed tomatoes, sweet red peppers, white onions, garlic cloves, olive oil, fresh black pepper, parsley, sugar-free tomato puree, low-fat american cheese, sour cream