---------- Recipe via Meal-Master (tm) v8.02
  Categories: Pasta, Main dish, Veggie, Italian
       Yield: 12 servings
       2 md Pepper red
     1/2 md Onion
       2 md Garlic cloves
       4 md Tomato raw
     1/8 ts Thyme, ground
     1/2 c  Vegetable Broth (home made)
     1/8 ts Hot Pepper Sauce
       1 md Onion
       1 ts Balsamic vinegar
       3 md Tomato raw
       4 md Garlic clove
       6 oz Mushrooms
       1 c  Ricotta Chs skim milk
       2 oz Swiss Cheese low fat
     1/4 c  Basil, fresh
       1 lb Spinach fresh
       1 tb Parsley fresh
       6 oz Lasagna noodles (spinach)
       4 oz Parmesan grated
   Sauce Use the first 8 ingredients to make the sauce.
   Roast the red peppers, and all the onions and garlic.
   (to roast onion and garlic in a microwave) place an un
   pealed onion in microwave for 5 minutes on high. In
   the last 2 minutes add garlic cloves. Combine peppers,
   onion, garlic, tomato (peeled, seeded & diced), thyme
   and stock in a sauce pan; simmer for 15 minutes.
   Transfer to food processor or blender, add pepper
   sauce and balsamic vinegar and then puree. Set aside.
   Cook lasagna noodles per instructions, drain and rinse
   with cold water. Wash spinach leaves and steam Chop
   coarsely.In a non-stick skillet combine onions,
   tomatoes, garlic and mushrooms; simmer until liquid
   evaporates, about 15 minutes. Let cool then add
   ricotta cheese, swiss cheese, basil, parsely, salt and
   pepper. Mix well. In an oiled 9X13 baking dish, put
   down a layer of noodles. Top with a layer of spinach,
   then onion-and-tomato mixture, then parmesan. Repeat
   layers until all ingredients are gone. Bake in a 350
   oven for 40 minutes. Serve with tomato-red bell pepper
   sauce on top.