This hearty vegetable lasagna is the only lasagna my husband will eat We love it Hope you all enjoy it as much as we do
Prep Time
15 mins
Dificult
Medium
Servings
1 hr 40 mins
Ingredients
Instructions
Cook lasagna noodles in a large pot of boiling water for 10 minutes
or until al dente. Rinse with cold water
and drain.
Heat oil in a large saucepan. Add mushrooms
green peppers
onion
and garlic; cook and stir until tender
about 5 minutes. Stir in pasta sauce and basil; bring to a boil. Reduce heat
and simmer for 15 minutes.
While the sauce is simmering
mix together ricotta
2 cups mozzarella cheese
and eggs in a medium bowl.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Spread 1 cup cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Lay down 1/2 of the lasagna noodles and layer 1/2 each of the ricotta mix
sauce
and Parmesan cheese on top. Repeat layering again with noodles
ricotta mix
sauce
and Parmesan cheese. Top with remaining 2 cups mozzarella.
Bake in the preheated oven
uncovered
for 40 minutes. Let stand for 15 minutes before serving.
*Sherri*