Vegetable Lasagna
- Servings: 4-6
Layers of tender noodle, savory tomato sauce, and a medley of veggies make this Vegetable Lasagna light, flavorful, and perfect for summer.
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INGREDIENTS:
| 8 oz | San Giorgio® Lasagna |
| 8 oz | sliced fresh mushrooms |
| 3/4 cup | green bell pepper, chopped |
| 1/2 cup | onion, chopped |
| 2 each | garlic cloves, chopped |
| 2 Tbsp | olive oil |
| 1 jar (24oz) | pasta sauce |
| 1 tsp | dried basil leaves |
| 1 tsp | dried oregano leaves |
| 1 container (15oz) | ricotta cheese |
| 3 cups | shredded mozzarella cheese |
| 2 each | eggs |
| 1/2 cup | Parmesan cheese |
DIRECTIONS:
- Prepare pasta according to package direction. Preheat oven to 350º F.
- In large saucepan, over medium heat, cook mushrooms, green bell pepper, onion and garlic in olive oil until tender.
- Stir in pasta sauce, basil and oregano. Bring to a boil; reduce heat and simmer 15 minutes.
- Combine ricotta, 2 cups mozzarella and eggs; mix well.
- Spread 1/2 cup sauce on bottom of greased 13×9-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.
- Cover; bake 45 to 50 minutes or until hot and bubbly. Uncover. Let stand 15 minutes. Garnish as desired. Refrigerate leftovers.
