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Country Vegetable Lasagna

Source of Recipe

Unknown


9 uncooked dried lasagna noodles
Sauce Ingredients:
3 tablespoons olive or vegetable oil
8 ounces (2 cups) fresh mushrooms, coarsely chopped
1 medium (1 cup) green bell pepper, chopped
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1/4 cup chopped fresh parsley
1 (28-ounce) can whole tomatoes, cut up
1 (12-ounce) can tomato paste
2 bay leaves
2 teaspoons granulated sugar
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves

Cheese Mixture Ingredients:
1/4 cup freshly grated Parmesan cheese
1 (15-ounce) carton ricotta cheese*
2 large eggs
1/4 teaspoon pepper
12 ounces (3 cups) LAND O LAKES® Mozzarella Cheese, shredded
1/4 cup freshly grated Parmesan cheese

Cook lasagna noodles according to package directions. Drain.
Meanwhile, heat oil in 10-inch skillet; add mushrooms, green pepper,
onion and garlic. Cook over medium heat, stirring occasionally, until
vegetables are crisply tender (7 to 9 minutes). Stir in all remaining
sauce ingredients. Continue cooking, stirring occasionally, until
mixture comes to a full boil (2 to 3 minutes).
Reduce heat to low; cook, stirring occasionally, 30 minutes. Remove
bay leaves.
Meanwhile, stir together 1/4 cup Parmesan cheese, ricotta cheese, eggs
and pepper in medium bowl.

Heat oven to 350°F. Spread 1 cup sauce on bottom of ungreased
13x9-inch baking pan. Top with 3 lasagna noodles, 1/3 cheese mixture,
1/3 sauce and 1 cup mozzarella cheese. Repeat layers 2 more times,
ending with mozzarella cheese. Sprinkle with 1/4 cup Parmesan cheese.
Bake for 30 to 35 minutes or until bubbly and heated through. Let
stand 10 minutes.

Makes 8 servings.

*Substitute 2 cups cottage cheese.

MAKE AHEAD DIRECTIONS: prepare lasagna as directed above. Cover;
refrigerate up to 2 days. Heat oven to 350°F. Uncover; bake for 40 to
50 minutes or until lasagna is heated through.