Spinach-pepper-eggplant Lasagna

Recipe ingredients

• 2 Tbsp. (30 mL) olive oil*
• 2 garlic cloves, chopped
• 2 cups (500 mL) quartered mushrooms
• 2 cup (500 mL) chopped, drained cooked, Irresistibles spinach*
• 1 red pepper
• 1 yellow pepper
• 1 cup (250 mL) grated mozzarella*
• 1 cup (250 mL) grated swiss cheese
• 1/2 cup (125 mL) grated Parmigiano Reggiano
• 2 cups (500 mL) béchamel sauce
• 9 cooked lasagna noodles
• 1 eggplant, sliced and baked.

Preparation

vPreheat oven to 350°F / 180°C.
In a skillet, heat olive oil and cook garlic and mushrooms about 3 minutes. Add spinach and continue cooking for 2 minutes. Set aside.
Cut peppers in two, remove seeds and ribs. Lay peppers cut-side down on an oiled baking sheet. Put peppers right under broiler and cook until their skin begins to swell and turn black. Put peppers in a bowl, cover and cool before peeling.
Peel peppers and cut into strips. Set aside.
In a bowl, mix cheeses together. Set aside.
Spread béchamel sauce in the bottom of a baking dish, lay 3 sheets of lasagna over the sauce, cover with spinach-mushroom mixture, top with 1/3 of the béchamel sauce and sprinkle with cheese.
Repeat with 3 more sheets of lasagna, cover with eggplant and peppers, top with 1/3 of béchamel sauce and sprinkle with cheese.
Finish with last 3 sheets of lasagna. Cover pasta with remaining sauce and sprinkle with remaining cheese.
Bake about 30 minutes. Brown a few minutes under broiler.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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