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    Vegetable Lasagna


    Source of Recipe


    Jackiemacc/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8221.2

    List of Ingredients




    1 (16 ounce) package dry lasagne noodles
    1 pound fresh mushrooms, sliced
    3/4 cup chopped green bell pepper
    3/4 cup chopped onion
    2 tablespoons vegetable oil
    3 cloves garlic, minced
    2 (26 ounce) jars spaghetti sauce
    1 teaspoon dried basil
    1 pint part-skim ricotta cheese
    4 cups shredded mozzarella cheese
    2 eggs
    1/2 cup grated Parmesan cheese

    Recipe



    1. Cook the noodles in a large pot of boiling salted water until al dente. Drain.

    2. Saute mushrooms, peppers, onions, 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. Spread 1 cup tomato sauce into the bottom of a greased 9 x 13 baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and parmesan cheese. Repeat layering, and top with 2 cups mozzarella cheese.

    5. Bake, uncovered, at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes before serving.

 

 

 

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