Hearty Vegetable Lasagna

By Ellie

12 Person

100 Minutes

0 Calories

A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this vegetable lasagna.

Ingredients

1/2 cup grated Parmesan cheese
2 eggs
4 cups shredded mozzarella cheese
1 (15 ounce) container part-skim ricotta cheese
1 tsp. dried basil
2 (26 ounce) jars pasta sauce
2 tbsp. vegetable oil
3 cloves garlic, minced
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 pound fresh mushrooms, sliced
1 (16 ounce) package lasagna noodles

Method

01

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
02

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.
03

Mix together ricotta, 2 cups mozzarella cheese, and eggs.
04

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.
05

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Related Tags

Hearty Vegetable Lasagna

3.5

( By Ellie )

A pound of fresh mushrooms along with lots of bell peppers and onions gives full-bodied flavor to this vegetable lasagna.

01 Information

Grade easy
Serving 12 servings
Prep Time 40 Mins
Cook Time 60 Mins
Total Time 100 Mins

02 Ingredients

1/2 cup grated Parmesan cheese

2 eggs

4 cups shredded mozzarella cheese

1 (15 ounce) container part-skim ricotta cheese

1 tsp. dried basil

2 (26 ounce) jars pasta sauce

2 tbsp. vegetable oil

3 cloves garlic, minced

3/4 cup chopped onion

3/4 cup chopped green bell pepper

1 pound fresh mushrooms, sliced

1 (16 ounce) package lasagna noodles

03 Method

Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

04 Author