hearty vegetable lasagna

Ingredients

• Servings: 12
• 1 (16 ounce) package lasagna noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 (26 ounce) jars pasta sauce
• 1 teaspoon dried basil
• 1 (15 ounce) container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. rinse with cold water, and drain.
• in a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. stir in pasta sauce and basil; bring to a boil. reduce heat, and simmer 15 minutes.
• mix together ricotta, 2 cups mozzarella cheese, and eggs.
• preheat oven to 350 degrees f (175 degrees c). spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. layer 1/2 each, lasagna noodles, ricotta mix, sauce, and parmesan cheese. repeat layering, and top with remaining 2 cups mozzarella cheese.
• bake, uncovered, for 40 minutes. let stand 15 minutes before serving.