This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it! Hope you all enjoy it as much as we do.
Ingredients
- lasagna noodles: 1 pack (16 ounce pack)
- vegetable oil: 2 Tbsp
- mushrooms: 1 pound (sliced, fresh)
- green bell pepper: 0.75 cup (chopped)
- onion: 0.75 cup (chopped)
- garlic: 3 clove (minced)
- jars pasta sauce: 2 jars (26 ounce)
- basil: 1 tsp (dried)
- part-skim ricotta cheese: 1 container (15 ounce container)
- mozzarella cheese: 4 cups (divided, shredded)
- eggs: 2 piece
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
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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.
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While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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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.
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Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving.
