Preheat 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.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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