Hearty Vegetable Lasagna recipe
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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
Nutrition Info
- 462.5 caloriescarbohydrate: 49.6 gcholesterol: 76.9 mgfat: 19.5 gfiber: 5.2 gprotein: 23.2 gsaturatedFat: 8.8 gservingSize: -sodium: 843.2 mgsugar: 13.8 gtransFat: : -unsaturatedFat: : -
Directions Hearty Vegetable Lasagna
Directions
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Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
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.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
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.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.