Ingredients Jump to Instructions ↓

  1. 1 (16 ounce) package lasagna noodles

  2. 1 pound fresh mushrooms, sliced

  3. 3/4 cup chopped green bell pepper

  4. 3/4 cup chopped onion

  5. 3 cloves garlic, minced

  6. 2 tablespoons vegetable oil

  7. 2 (26 ounce) jars pasta sauce

  8. 1 teaspoon dried basil

  9. 1 (15 ounce) container part-skim ricotta cheese

  10. 4 cups shredded mozzarella cheese

  11. 2 eggs

  12. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. 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.


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