Pasta recipes

Hearty Vegetable Lasagna

Course : Pasta
Serves: 12

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

1 pound lasagna noodles

1 pound fresh mushrooms -- sliced

3/4 cup chopped green bell pepper

3/4 cup chopped onions

2 tablespoons vegetable oil

3 cloves garlic

52 ounces pasta sauce

1 teaspoon dried basil

15 ounces ricotta cheese

4 cups grated mozzarella cheese

2 large eggs

1/2 cup grated parmesan cheese

1 pound lasagna noodles

1 pound fresh mushrooms -- sliced

3/4 cup chopped green bell pepper

3/4 cup chopped onions

2 tablespoons vegetable oil

3 cloves garlic

52 ounces pasta sauce

1 teaspoon dried basil

15 ounces ricotta cheese

4 cups grated mozzarella cheese

2 large eggs

1/2 cup grated parmesan cheese

Preparation / Directions:

1. Cook the noodles in a large pot of boiling salted water until al dente. 2. Saut‚ mushrooms, peppers, onions, and garlic in oil. Stir in pasta sauce, and basil; bring to a boil. Reduce heat, and simmer 15 minutes. 3. Mix together ricotta, 2 cups mozzarella cheese, and eggs. 4. Spread 1 cup tomato sauce into the bottom of a greased 9 x 13 baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and parmesan cheese. Repeat layering, and top with 2 cups mozzarella cheese. 5. Bake, uncovered, at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes before serving.

Nutritional Information:

203 Calories (kcal); 5g Total Fat; (21% calories from fat); 8g Protein; 32g Carbohydrate; 34mg Cholesterol; 76mg Sodium

Hearty Vegetable Lasagna

Ingredients:

Preparation / Directions:

Nutritional Information:

More Pasta Recipes