Hearty Vegetable Lasagna

[JoAnn]

Hearty Vegetable Lasagna

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, sauté mushrooms, green pepper, 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 F. 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. Serves: 12.

If you don't need a large number of servings, you can make the lasagna in two 8x8 baking pans. Enjoy one today and freeze the other for later.

[KawaiiGiggle]

thanks for this! it sounds so good!!