Easy Spinach Lasagna - cooking recipe

Ingredients

1/2 lb lasagna noodle
1/2 lb fresh spinach (not frozen)
1 (28 ounce) can crushed tomatoes
6 sweet red peppers
2 large white onions
3 garlic cloves, crushed or finely chopped
1 tablespoon olive oil
fresh black pepper
1/2 cup parsley, finely chopped
2 (4 ounce) cans sugar-free tomato puree
Topping
1 cup low-fat American cheese, grated
1 cup sour cream

Preparation

Chop the onion and peppers into small pieces.
Fry lightly in the olive oil for a few minutes and add some black pepper.
Add the garlic.
Mix well and add the canned tomatoes.
Heat until a few bubbles appear and slowly add the puree, then all the parsley except a little for decoration.
Set aside.
Make sure the spinach is totally clean.
(Put it in a drainer and cover with salt, then wash really well.) Steam in a stainless steel drainer over a pot of boiling water for no more than 3 minutes.
While it is cooking, set the oven to 300 degrees F.
Drain the spinach and put in a pan.
Mix with the sour cream and plenty of black pepper (a small hand blender is ideal for this).
It should be smooth and creamy and a lovely color.
Pour about 2 inches of the red sauce into a baking dish, smooth with a wooden spoon and cover with a layer of lasagne.
Top with a layer of the spinach mix.
Smooth it out and add another layer of pasta.
Keep doing this- alternating red and green- until no more sauce is left.
The last layer of pasta must have a little sauce on it to keep it moist.
Cover with the cheese.
Bake, uncovered, for about 1 1/2 hours.
When the lasagne is done it needs to sit about 3 minutes before being sprinkled with parsley and served with a fresh green salad and a glass of dry red wine.