Prep Time: 25 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 40 minutes

Servings: 12



1 (16 oz.) package of lasagna noodles

2 tbsp. vegetable oil

1 lb fresh mushrooms, sliced

¾ cup chopped green bell pepper

¾ cup chopped onion

Three cloves garlic, minced

2 (26 oz.) jars pasta sauce

1 tsp. dried basil

1 (15 oz.) container of part-skim ricotta cheese

4 cups shredded mozzarella cheese, divided

Two eggs

½ cup grated Parmesan cheese



In a big pot of boiling water, cook lasagna noodles for 10 minutes or until they are al dente. Drain after rinsing with cold water.

In a big saucepan, heat the oil. Add the mushrooms, green peppers, onion, and garlic; stir-fry for 5 minutes or until the vegetables are soft. Bring to a boil while adding basil and pasta sauce. Simmer for 15 minutes on low heat.

Combine ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl while the sauce is boiling.

The oven should be preheated to 350 degrees F (175 degrees C). A 9×13-inch baking pan should be greased.

In the bottom of the baking dish that has been prepared, spread 1 cup of the cooked tomato and vegetable sauce. Half of the lasagna noodles should be placed on the surface, followed by half of the ricotta mixture, dressing, and Parmesan cheese. Noodles, ricotta mixture, sauce, and Parmesan cheese are relayered. Add the last 2 cups of mozzarella on top.

For 40 minutes, bake the dish uncovered in the preheated oven. Fifteen minutes should pass before serving.