Ingredients

• 1 , 16 ounce
• 2 tablespoons vegetable oil
• 1 pound fresh mushrooms , sliced
• 0.75 cups chopped green bell pepper
• 0.75 cups chopped onion
• 3 cloves garlic , minced
• 2 , 26 ounce
• 1 teaspoon dried basil
• 1 , 15 ounce
• 4 cups shredded mozzarella cheese , divided
• 2 eggs
• 0.5 cups grated Parmesan cheese

Instructions

1. 1 Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. 2 Heat oil in a large saucepan. Add mushrooms, green peppers, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer for 15 minutes.
3. 3 While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
5. 5 Spread 1 cup cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Lay down 1/2 of the lasagna noodles and layer 1/2 each of the ricotta mix, sauce, and Parmesan cheese on top. Repeat layering again with noodles, ricotta mix, sauce, and Parmesan cheese. Top with remaining 2 cups mozzarella.
6. 6 Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving.

Nutrition per serving