Fruit and Veggie Challenge: Day Six

Hearty Vegetable Lasagna

(from http://allrecipes.com/recipe/hearty-vegetable-lasagna/detail.aspx?event8=1&prop24=SR_Title&e11=hearty%20vegetable%20lasagna&e8=Quick%20Search&event10=1&e7=Home%20Page)

Ingredients:

 1 (16 ounce) package lasagna noodles

 1 pound fresh mushrooms, sliced

 3/4 cup chopped green bell pepper

 3/4 cup chopped onion

 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

 2 eggs

 1/2 cup grated Parmesan cheese

Directions

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, 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 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.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

FILL OUT YOUR SURVEY HERE: https://docs.google.com/spreadsheet/viewform?fromEmail=true&formkey=dDBMSWtrbDUxM3pCSDZuUVNHcjgydlE6MQ