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Hearty Vegetable Lasagna

  • 12servings
  • 203calories

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound lasagna noodles

  3. 1 pound fresh mushrooms -- sliced

  4. 3/4 cup chopped green bell pepper

  5. 3/4 cup chopped onions

  6. 2 tablespoons vegetable oil

  7. 3 cloves garlic -- minced

  8. 2 jars -- (26 ounce) pasta

  9. -- sauce

  10. 1 teaspoon dried basil

  11. 1 container -- (15 ounce) ricotta

  12. -- cheese

  13. 4 cups grated mozzarella cheese

  14. 2 eggs

  15. 1/2 cup grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook the noodles in a large pot of boiling salted water until al dente.

  2. Saut‚ mushrooms, peppers, onions, and garlic in oil. Stir in pasta sauce, and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

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

  4. Spread 1 cup tomato sauce into the bottom of a greased 9 x 13 baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and parmesan cheese. Repeat layering, and top with 2 cups mozzarella cheese.

  5. Bake, uncovered, at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes before serving.

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