Hearty Vegetable Lasagna!

 Ingredients: 

• Lasagna Noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup, chopped green pepper
• 3/4 cup, chopped onion
• 3 gloves of garlic, minced
• 2 tablespoons vegetable oil
• 2 jars of pasta sauce
• 1 teaspoon, dried basil
• 1 container part skim ricotta cheese
• 4 cups, shredded mozzarella cheese
• 2 eggs
• 1/2 cup, grated parmesan  

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.

Serving Size: 

12 people