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Vegetable Lasagna
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| 1 (16 ounce) package | lasagna noodles |
| 1 pound | fresh mushrooms |
| 3 small | zucchini or yellow squash, sliced thin & steamed until crisp tender |
| 2 cups | fresh broccoli tips, steamed until crisp tender |
| 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 |
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 i 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.
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