Habanero Lasagne - Fiery Foods & Barbecue Central

Ingredients

• 1 16-ounce can of whole black olives, drained and rinsed, and thinly sliced
• 3 habanero chiles, seeds and stem removed, minced
• ½ cup white wine
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1/4 cup grated carrots
• ½ cup finely diced celery
• 3 cloves garlic, minced
• 8 ripe tomatoes (2 pounds) peeled, seeded, and chopped; or substitute 1 28-ounce can of whole tomatoes, crushed.
• 1/4 cup sundried tomatoes, rehydrated in white wine, then finely chopped
• 1 8-ounce can of tomato paste
• 2 tablespoons chopped dried basil or 4 tablespoons fresh
• 2 teaspoons dried oregano or 4 tablespoons fresh, chopped
• 1 bay leaf
• 1/4 cup chopped parsley
• ½ teaspoon crushed rosemary
• 1 teaspoon sugar
• 1 tablespoon balsamic vinegar
• 2 cups vegetable stock
• 1 or 2 frozen packages artichoke hearts, cooked or substitute 4 fresh zucchini, peeled, sliced horizontally, and steamed for 1 minute
• 1 bunch fresh spinach, cleaned and steamed for 1 minute
• 1 pound lowfat ricotta cheese
• ½ cup grated parmesan cheese
• 1 cup shredded low fat mozzarella cheese
• 1 pound cooked lasagne noodles