Hearty Vegetable Lasagna Recipe is a pound of fresh mushrooms along with lots of bell peppers and onions gives full bodied flavor to the veggie-packed lasagna. Layer with noodles and a creamy blend of ricotta and mozzarella cheeses. photo from momsgoinggreenblog.com

Ingredients:

1 teaspoon dried basil

1 pound fresh mushrooms, sliced

1 (16 ounce) package lasagna noodles

1 (15 ounce) container part-skim ricotta cheese

1/2 cup grated Parmesan cheese

3/4 cup chopped green bell pepper

3/4 cup chopped onion

2 eggs

2 tablespoons vegetable oil

2 (26 ounce) jars pasta sauce

3 cloves garlic, minced

4 cups shredded mozzarella cheese

Method:

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

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.

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

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.

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