RECIPE FOR HEARTLY VEGETARIAN LASAGNA

vegetarian lasagna.

INGREDIENTS

·         1 (16 ounce) package lasagna noodles

·         1 pound fresh mushrooms, sliced

·         3/4 cup chopped green bell pepper

·         3/4 cup chopped onion

·         3 cloves garlic, minced

·         2 tablespoons vegetable oil

·         2 (26 ounce) jars pasta sauce

·         1 teaspoon dried basil

·         1 (15 ounce) container part-skim ricotta cheese

·         4 cups shredded mozzarella cheese

·         2 eggs

·         1/2 cup grated Parmesan cheese

METHODS.

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.