Hearty Vegetable Lasagna

Hearty Vegetable Lasagna

by Carl Garcia 2 years ago
4.7 (9)
1 hour
462.5 kcal
49.6 g carbs
Share recipe
Description

This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do.

Ingredients
  • 1 (16 ounce) package lasagna noodles
  • 1 pound fresh mushrooms, sliced
  • ¾ cup chopped green bell pepper
  • ¾ 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
  • ½ cup grated Parmesan cheese
Directions
  1. 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. 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. 3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
  4. 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. 5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Nutrition Facts
serving: 12 servings
calories: 462.5 kcal
carbohydrates: 49.6 g
protein: 23.2 g
saturated fat: 8.8 g
cholesterol: 76.9 mg
sodium: 843.2 mg
fiber: 5.2 g
sugar: 13.8 g