Prep Time::25 mins
Cook Time:: 1 hr
Additional Time::15 mins
Total Time:: 1 hr 40 mins
Servings::12
Yield::1 9×13-inch lasagna
Ingredients
Oops! Something went wrong. Our team is working on it.
1 (16 ounce) package lasagna noodles
2 tablespoons vegetable oil
1 pound fresh mushrooms, sliced
¾ cup chopped green bell pepper
¾ cup chopped onion
3 cloves garlic, minced
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese, divided
2 eggs
½ cup grated Parmesan cheese
Directions
Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
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.
While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
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.
Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving.
*Sherri*