Hearty Vegetable Lasagna recipe

12 servings

1 (16 ounce) package lasagna noodles

1 pound fresh mushrooms, sliced

3/4 cup chopped green bell pepper

3/4 cup chopped onion

3 cloves garlic, minced

2 tablespoons vegetable oil

2 (26 ounce) jars pasta sauce

1 teaspoon dried basil

1 (15 ounce) container part-skim ricotta cheese

4 cups shredded mozzarella cheese

2 eggs

1/2 cup grated Parmesan cheese

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente.

Rinse with cold water, and drain.

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.

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

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.

Bake, uncovered, for 40 minutes.

Let stand 15 minutes before serving.