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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do. 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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