Hearty Vegetable Lasagna

Name: Hearty Vegetable Lasagna
Total time: 100
Yield: 12
Ingredients: 1 (16 ounce) package lasagna noodles; 2 tablespoons vegetable oil; 1 pound fresh mushrooms, sliced; 0.75 cup chopped green bell pepper; 0.75 cup chopped onion; 3 cloves garlic, minced; 2 (26 ounce) jars pasta sauce; 1 teaspoon dried basil; 1 (15 ounce) container part-skim ricotta cheese; 4 cups shredded mozzarella cheese, divided; 2 eggs; 0.5 cup grated Parmesan cheese

Recipe by Sue from allrecipes.com

Dinner 2 Hr. 40 Mins.

Ingredients

12 servings

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1 (16 ounce) package lasagna noodles
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2 tablespoons vegetable oil
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1 pound fresh mushrooms, sliced
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0.75 cup chopped green bell pepper
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0.75 cup chopped onion
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3 cloves garlic, minced

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2 (26 ounce) jars pasta sauce
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1 teaspoon dried basil
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1 (15 ounce) container part-skim ricotta cheese
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4 cups shredded mozzarella cheese, divided
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2 eggs
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0.5 cup grated Parmesan cheese

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.