Hearty Vegetable Lasagna

Hearty Vegetable Lasagna
Hearty Vegetable Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

1.Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. 2.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. 3.Mix together ricotta, 2 cups mozzarella cheese, and eggs. 4.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. 5.Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

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