Best Vegetable Lasagna Recipe

Ingredients

• 1 (16 ounce) package lasagna noodles
• 2 tablespoons vegetable oil
• 1 pound fresh mushrooms, sliced
• 0.75 cup chopped green bell pepper
• 0.75 cup chopped onion
• 3 cloves garlic, minced
• 2 (26 ounce) jars pasta sauce
• 1 teaspoon dried basil
• 1 (15 ounce) container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese, divided
• 2 eggs eggs
• 0.5 cup grated Parmesan cheese

Instructions

1. Cook lasagna noodles according to package directions until al dente. Rinse with cold water and drain thoroughly.
2. Heat olive oil in a large skillet over medium heat. Add mushrooms, bell peppers, onion, and garlic; cook until softened, about 5 minutes. Stir in your favorite pasta sauce and basil; bring to a simmer. Reduce heat and let simmer for 15 minutes, stirring occasionally.
3. In a medium bowl, combine ricotta cheese, 2 cups of mozzarella cheese, and eggs. Mix well until fully combined.
4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with cooking spray.
5. Spread 1 cup of the tomato and vegetable sauce evenly into the bottom of the prepared baking dish. Layer half of the lasagna noodles, followed by half of the ricotta cheese mixture, half of the sauce, and half of the Parmesan cheese. Repeat layers: noodles, ricotta mixture, sauce, and Parmesan cheese. Sprinkle the remaining 2 cups of mozzarella cheese evenly over the top.
6. Bake in the preheated oven, uncovered, for 40 minutes, or until golden brown and bubbly. Let the lasagna rest for 15 minutes before slicing and serving.

Nutrition

• Calories: 463 kcal
• Fat Content: 20 g
• Fiber Content: 5 g
• Sugar Content: 14 g
• Sodium Content: 843 mg
• Protein Content: 23 g
• Cholesterol Content: 77 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g