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Hearty Vegetable Lasagna I

Hearty Vegetable Lasagna I Categories: Pastas
Nb persons: 12
Yield:
Preparation time: 25 Minutes
Total time: 1 Hour 40 Minutes
Source:

    1/2 (16 ounce) package  lasagna noodles
    1 pound  fresh mushrooms, sliced
    3/4 cup  chopped green bell pepper
    3/4 cup  chopped onion
    1 medium  zucchini, sliced into half-moons
    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
    1 pkg  frozen chopped spinach, thawed
    2  eggs
    1/2 cup  grated Parmesan cheese

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, zucchini 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, spinach 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.
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