Recipe

HEARTY VEGETABLE LASAGNA

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 

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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.