Hearty Vegetable Lasagna
Recipe information
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Cooking:
25 min.
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Servings per container:
12
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Source:

Ingredients for - Hearty Vegetable Lasagna

1. Lasagna noodles - 1 (16 ounce) package
2. Vegetable oil - 2 tablespoons
3. Fresh mushrooms, sliced - 1 pound
4. Chopped green bell pepper - ¾ cup
5. Chopped onion - ¾ cup
6. Garlic, minced - 3 cloves
7. Pasta sauce - 2 (26 ounce) jars
8. Dried basil - 1 teaspoon
9. Part-skim ricotta cheese - 1 (15 ounce) container
10. Shredded mozzarella cheese, divided - 4 cups
11. Eggs - 2
12. Grated Parmesan cheese - ½ cup

How to cook deliciously - Hearty Vegetable Lasagna

1. Stage

Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2. Stage

Heat oil in a large saucepan. Add mushrooms, green peppers, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer for 15 minutes.

3. Stage

While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.

4. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

5. Stage

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, sauce, and Parmesan cheese on top. Repeat layering again with noodles, ricotta mix, sauce, and Parmesan cheese. Top with remaining 2 cups mozzarella.

6. Stage

Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving. *Sherri*