Hearty Vegetable Lasagna

This hearty vegetable lasagna is packed full of flavor from mushrooms, peppers, and onions. And it's easy to make and is the perfect comfort food.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 463 Calories

Ingredients

• 2 eggs
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 pound fresh mushrooms, sliced
• 1 (16 ounce) package lasagna noodles
• 2 (26 ounce) jars pasta sauce
• 1 (15 ounce) container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese, divided
• 0.75 cup chopped onion
• 0.5 cup grated Parmesan cheese
• 0.75 cup chopped green bell pepper

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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