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Colette & Cassi's Country Kitchen!

HEARTY VEGETABLE LASAGNA

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

Cook's note: If you don't need a large lasagna, you can make this recipe in two 8-by-8-inch baking pans. Enjoy one today and freeze the other for later.

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. In a large saucepan, saute mushrooms, green pepper, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

Mix together ricotta, 2 cups mozzarella cheese and eggs. Preheat oven to 350 F. Spread 1 cup tomato sauce into the bottom of a greased 9-by-13-inch baking dish. Layer half of each of these ingredients in the following order: lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Yields: 12 servings
Approximate Values Per Serving: 426 calories, 18.8 g total fat:, 79 mg cholesterol; 776 mg sodium; 43.4 g total carbs; 4.1 g dietary fiber; 22.1 g protein