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Vegetable Lasagna

Yields4 Servings

Ingredients
 8 oz Creamette® Lasagna
 8 oz sliced fresh mushrooms
 0.75 cup green bell peppers, chopped
 0.50 cup onion, chopped
 2 garlic clove, chopped
 2 tbsp olive oil
 1 (24 oz.) pasta sauce
 1 tsp dried basil leaves
 1 tsp dried oregano leaves
 1 (15 oz.) ricotta cheese
 3 cups shredded mozzarella cheese
 2 egg
 0.50 cup Parmesan cheese
Cooking Directions
1

  Prepare pasta according to package direction. Preheat oven to 350º F.

2

 In large saucepan, over medium heat, cook mushrooms, green bell pepper, onion and garlic in olive oil until tender.

3

  Stir in pasta sauce, basil and oregano. Bring to a boil; reduce heat and simmer 15 minutes.

4

  Combine ricotta, 2 cups mozzarella and eggs; mix well.

5

  Spread 1/2 cup sauce on bottom of greased 13x9-inch baking dish. Top with half each the lasagna (overlapping in dish), ricotta cheese mixture, 1 cup sauce and 1/4 cup Parmesan cheese. Repeat layering. Top with remaining 1/2 cup sauce and 1 cup mozzarella.

6

  Cover; bake 45 to 50  minutes or until hot and bubbly. Uncover. Let stand 15 minutes. Garnish as desired. Refrigerate leftovers.

Nutrition Facts

Servings 0