A true delish for both vegetarians and those who simply love veggies!
INGREDIENTS
Servings: 12
Lasagna noodles
1 (16 oz.) package
Mushrooms
1 lb., fresh, sliced
Green bell pepper
¾ cup, chopped
Onion
¾ cup, chopped
Garlic
3 cloves, minced
Vegetable oil
2 tbsp.
Pasta sauce
2 (26 oz.) jars
Basil
1 tsp., dried
Ricotta cheese
1 (15 oz.) container, part-skim
Mozzarella cheese
4 cups, shredded
Eggs
2
Parmesan cheese
½ cup, grated
DIRECTIONS
- Add water to a large pot, bring it to a boil, add lasagna noodles, and cook for 10 minutes or until al dente. Rinse using cold water and drain.
- Take a separate large saucepan and add the next five ingredients (from mushrooms to oil). Cook, stirring, add pasta sauce and basil, and bring the mixture to a boil.
- Reduce the heat and simmer for 15 minutes.
- Mix the ricotta cheese, 2 cups mozzarella cheese, and eggs.
- Heat the oven to 350° F/175° C/Gas Mark 4.
- Grease a 9x13 baking dish and spread one cup tomato sauce into its bottom.
- Layer half of each of the following ingredients: lasagna noodles, ricotta mixture, sauce, and Parmesan cheese.
- Repeat the same layers and top it with the 2 remaining cups of mozzarella cheese.
- Bake for 40 minutes uncovered and let the lasagna stand for 15 minutes before serving.
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