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Vegetarian Lasagna Recipe Recipe

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This recipe for Vegetarian Lasagna Recipe is from YOUnity Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
(1) 16 oz. package lasagna noodles
8 oz. fresh mushrooms (sliced)
1 large zucchini (cut in half (lengthwise) and sliced)
¾ cup green bell pepper (chopped)
¾ cup onion (chopped)
3 cloves garlic (minced)
2 tablespoons olive oil
(2) 24 oz. jars pasta sauce
1 teaspoon dried basil
(1) 15 oz. container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese
Directions:
Directions:
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water and
drain.
Add olive oil to a large saucepan on medium-high heat. Stir in mushrooms, green peppers, zucchini, onion and
garlic and allow to cook for 3-4 minutes. Stir in pasta sauce and dried basil; bring to a boil. Reduce heat, and
simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.
Preheat oven to 350 degrees F and grease a 9x13 inch dish. Spread 1 cup pasta sauce into the bottom of the
baking dish. Layer lasagna noodles, ricotta mix, and sauce (in that order). Repeat layering, and top with remaining
cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Personal Notes:
Personal Notes:
Tip: This is a perfect freezer meal to save for a future dinner. Just wrap it with saran wrap and place it inside a freezer bag.

 

 

 

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