Recipe by Allrecipes

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This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.

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Ingredients

• 16 ounce lasagna noodles (package)
• 1 pound fresh mushrooms (sliced)
• ¾ cup green bell pepper (chopped)
• ¾ cup onion (chopped)
• 3 cloves garlic (minced)
• 2 tablespoons vegetable oil
• 26 ounce Pasta sauce (jars)
• 1 teaspoon dried basil
• 15 ounce part-skim ricotta cheese (container)
• 4 cups shredded mozzarella cheese
• 2 eggs
• ½ cup grated Parmesan cheese

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Method

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.
2. 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.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. 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.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

View the recipe instructions at Allrecipes