It’s the perfect time of year for a warm vegetarian pasta dish. This hearty vegetarian lasagna recipe will even have your kids asking for seconds- enjoy!
1 (16 ounce) package lasagna noodles
1 yellow pepper
1 orange pepper
1 small red onion
1 small zucchini
1 small yellow squash
1 cup mushroooms
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1.Cook the lasagna noodles according to package. Rinse with cold water, and drain.
2.In a large saucepan, cook and stir vegetables 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.Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9×13 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.
5.Bake, uncovered, for 40 minutes. Let stand a few minutes before serving.
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