Hearty Vegetable Lasagna You Have To Try

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Hearty Vegetable Lasagna

"This hearty, vegetable lasagna is the simplest lasagna my husband will devour. We like it!!! Hope you all revel in as much as we do."

Ingredients :

1 (sixteen ounce) package lasagna noodles
1 pound fresh mushrooms, sliced
three/four cup chopped inexperienced bell pepper
3/4 cup chopped onion
three cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) field element-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H40M

Cook the lasagna noodles in a huge pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
In a big saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; carry to a boil. Reduce warmth, and simmer 15 mins.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 levels F (175 ranges C). Spread 1 cup tomato sauce into the lowest of a greased 9x13 inch baking dish. Layer half of every, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and pinnacle with final 2 cups mozzarella cheese.
Bake, exposed, for 40 mins. Let stand 15 minutes earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, prepare dinner it frivolously, and make clean-up easier.

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