Hearty Vegetable Lasagna
(from Julianne’s recipe box)
Source: All Recipes
Prep time: 25 minutes
Cook time: 60 minutes
Serves 12 people
Ingredients
- 1 (16 ounce) package lasagna noodies
- 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
Directions
-
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 oii. Stir in pasta sauce ana basii; 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 9×13 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.