Hearty Vegetable Lasagna
Here's a fabulous casserole that you won't have to change at all. It is that nutritious and delicious!
Servings: 12
Calories: 177kcal
Cost: $8
Ingredients
- 1 16-oz pkg lasagna noodles
- 1 pound fresh mushrooms, sliced
- ¾ cup chopped green bell pepper
- ¾ cup chopped onion
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 2 24-oz jars pasta sauce
- 1 tspn dried basil
- 1 15-oz container part-skim ricotta cheese
- 4 cups shredded mozzarella cheese, divided
- 2 eggs
- ½ cup grated Parmesan cheese
Instructions
- Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water and drain.
- In a large saucepan, sauté mushrooms, green pepper, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil.
- Reduce heat and simmer 15 minutes.
- In a medium size bowl, mix together ricotta, 2 cups mozzarella cheese and eggs.
- Preheat oven to 350 F.
- Spread 1 cup pasta sauce into the bottom of a greased 9x13 inch baking dish.
- Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering and top with remaining 2 cups mozzarella cheese.
- Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving. Serves: 12.
Notes
If you don't need a large number of servings, you can make the lasagna in two 8x8 baking pans. Enjoy one today and freeze the other for later.
Nutrition
Serving: 1serving | Calories: 177kcal | Carbohydrates: 4g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 312mg | Potassium: 201mg | Fiber: 1g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 9mg | Calcium: 247mg | Iron: 1mg