Hearty Vegetable Lasagna

This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.

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

Ingredients

• 2 eggs
• 2 tablespoons vegetable oil
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• ¾ cup chopped onion
• 1 pound fresh mushrooms, sliced
• 1 (16 ounce) package lasagna noodles
• 4 cups shredded mozzarella cheese
• ¾ cup chopped green bell pepper
• 2 (26 ounce) jars pasta sauce
• 1 (15 ounce) container part-skim ricotta cheese

Recipe Instructions

Step 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.

Step 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.

Step 3

Mix together ricotta, 2 cups mozzarella cheese, and eggs.

Step 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.

Step 5

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.