This vegetable lasagna is a great alternative to meat based lasangas, while still being just as filling! Change the vegetables up to whatever you prefer!
1 pkg (16 oz) lasagna noodles
1 lb fresh mushrooms, sliced
¾ Cup green bell pepper, chopped
¾ Cup onion, chopped
2 cloves garlic, minced
2 Tbsp vegetable oil
2 jars pasta sauce of your choice
1 tsp dried basil (a hearty pinch)
4 Cup mozzarella cheese, shredded
½ Cup Parmesan cheese
1 small container ricotta cheese
Cook your noodles in a pot of boiling water for 10 minutes. Rinse them with cold water and drain.
In an XD Saucepan, cook the mushrooms, green peppers, onion and garlic in oil, stirring continuously. Stir in the pasta sauce and pinch of basil.
Reduce the heat to a simmer and let sit for 15 minutes.
Mix together the ricotta and 2 cups of mozzarella cheese as well as the 2 eggs.
Preheat the oven to 350°F (175°C.) Spread 1 cup of your sauce in the bottom of a XD Roasting Pan or 9" x 13" baking dish. Begin layering the lasagna noodles, ricotta mix, sauce and Parmesan. Repeat the layering process and then add the remaining 2 cups of mozzarella cheese on top.
Bake for 40 minutes, keeping an eye on the top layer to avoid burning. Let stand for 10 - 15 minutes before serving.