Hearty Vegetable Lasagna

Ingredients

• 1 teaspoon basil dried
• 2  eggs 
• 1 pound mushrooms fresh sliced
• 3 cloves garlic minced
• 0.8 cup bell pepper green chopped
• 16 ounce lasagna noodles 
• 0.8 cup onion chopped
• 0.5 cup parmesan cheese grated
• 15 ounce part-skim ricotta cheese 
• 52 ounce pasta sauce 
• 4 cups mozzarella cheese shredded
• 2 tablespoons vegetable oil 

Equipment

• sauce pan
• oven
• pot
• baking pan

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).
5. Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish.
6. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
7. Bake, uncovered, for 40 minutes.
8. Let stand 15 minutes before serving.