Hearty Vegetable Lasagna

Ingredients

• (16 ounce) packagelasagna noodles
• tablespoon svegetable oil
• pound fresh mushrooms, slice d
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• clove sgarlic, minced
• (26 ounce) jarspasta sauce
• teaspoon dried basil
• (15 ounce) containerpart-skim ricotta cheese
• cup sshredded mozzarella cheese, divided
• eggs
• 1/2 cup grated Parmesan cheese

Instructions

1. Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. 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.
3. While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.
4. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
5. 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.
6. Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving. Sherri