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Veggie Lasagne
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| 1 16oz package | lasagne noodles |
| 1 lb | fresh mushrooms, sliced |
| 3/4 cup | chopped green bell pepper |
| 3/4 cup | chopped onion |
| 3 cloves | garlic, minced |
| 2 tbsp | vegetable oil |
| 2 26oz jars | pasta sauce |
| 1 tsp | dried basil |
| 1 15oz container | part skim ricotta |
| 4 cups | shredded mozz |
| 2 | eggs |
| 1/2 cup | grated parm |
Cook the lasagne noodles in a large pot of boiling water for 10 mins, 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 boil. Reduce heat, and simmer for 15 mins.
Mix together ricotta, 2 cups mozz and eggs.
Preheat oven to 350. Spread 1 cup tomato sauce into the bottom of a greased 9x13 baking dish. Layer 1/2 each lasagne noodles, ricotta mix, sauce and parm. Repeat layering, and top with remaining 2 cups mozz.
Bake uncovered for 40 mins. Let stand 15 mins before serving.
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