Hearty Vegetable Lasagna

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Description

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
  • ¾ cup chopped green bell pepper
  • ¾ 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
  • ½ cup grated Parmesan cheese

Instructions

  1. Cook lasagna noodles in a large pot of boiling water for 10 minutes
  2. or until al dente. Rinse with cold water
  3. and drain.
  4. Heat oil in a large saucepan. Add mushrooms
  5. green peppers
  6. onion
  7. and garlic; cook and stir until tender
  8. about 5 minutes. Stir in pasta sauce and basil; bring to a boil. Reduce heat
  9. and simmer for 15 minutes.
  10. While the sauce is simmering
  11. mix together ricotta
  12. 2 cups mozzarella cheese
  13. and eggs in a medium bowl.
  14. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
  15. Spread 1 cup cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Lay down 1/2 of the lasagna noodles and layer 1/2 each of the ricotta mix
  16. sauce
  17. and Parmesan cheese on top. Repeat layering again with noodles
  18. ricotta mix
  19. sauce
  20. and Parmesan cheese. Top with remaining 2 cups mozzarella.
  21. Bake in the preheated oven
  22. uncovered
  23. for 40 minutes. Let stand for 15 minutes before serving.

Prep Time: 25 mins

Cook Time: 1 hr

Total Time: 1 hr 40 mins

Servings: 12

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