CATEGORIES
Vegetarian

Our Best Vegetable Lasagna

Prep:
25 m
Cook:
1 h 0 m
Ready in:
1 h 25 m
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A true delish for both vegetarians and those who simply love veggies!
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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
  1. 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.
  2. 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.
  3. Reduce the heat and simmer for 15 minutes.
  4. Mix the ricotta cheese, 2 cups mozzarella cheese, and eggs.
  5. Heat the oven to 350° F/175° C/Gas Mark 4.
  6.  Grease a 9x13 baking dish and spread one cup tomato sauce into its bottom.
  7. Layer half of each of the following ingredients: lasagna noodles, ricotta mixture, sauce, and Parmesan cheese.
  8. Repeat the same layers and top it with the 2 remaining cups of mozzarella cheese.
  9. Bake for 40 minutes uncovered and let the lasagna stand for 15 minutes before serving.
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