Hearty Vegetable Lasagna - YUM!

This Veggie lasagna is VERY, VERY, VERY good!! I was skeptical at first because I really like my meaty lasagna, but with the mushrooms and the veggies,  I didn't even miss the meat! This is a super hearty version that I will definitely make again and again! If you add some spinach to the ricotta cheese, it makes it even better! 
  • 1 (16 ounce) package lasagna noodles (can use whole wheat)
  • 1 pound fresh mushrooms, sliced (portabello's would be fantastic too)
  • 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 (I used reduced fat)
  • 2 eggs 
  • 1/2 cup grated Parmesan cheese 
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. 

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 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. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.  Serves 12

Nutritional Information Amount Per Serving Calories: 462 | Total Fat: 19.5g | Cholesterol: 81mg

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