Hearty Vegetable Lasagna
Serves: 6
Ellsworth Rath
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
56
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
450 g
Mushroom (fresh, sliced)3 cup
Onion (chopped)3 cloves
Garlic (minced)2 tbsps
Vegetable Oil1 tsp
Dried Basil4 cups
Shredded Mozzarella Cheese2
Eggs1 cup
Grated Parmesan CheeseDirections:
1
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente
2
Rinse with cold water, and drain
3
In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil
4
Stir in pasta sauce and basil; bring to a boil
5
Reduce heat, and simmer 15 minutes
6
Mix together ricotta, 2 cups mozzarella cheese, and eggs
7
Preheat oven to 350 degrees F (175 degrees C)
8
Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish
9
Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese
10
Repeat layering, and top with remaining 2 cups mozzarella cheese
11
Bake, uncovered, for 40 minutes
12
Let stand 15 minutes before serving