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Ingredients (serves 6 – 8):
9 uncooked dried lasagna
noodles
3 tablespoons olive or vegetable oil
8 ounces (2 cups) fresh mushrooms, coarsely chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 medium clove finely chopped fresh garlic
2 chopped can tomatoes
Half vegetable stock-cube
2 teaspoons granulated sugar
pinch dried basil leaves
pinch dried oregano leaves
Cheese Mixture Ingredients:
1/4 cup freshly grated
Parmesan cheese
1 (15-ounce) carton ricotta cheese
2 large eggs
1/4 teaspoon pepper
12 ounces (3 cups) Mozzarella Cheese, shredded
1/4 cup freshly grated Parmesan cheese
Cook lasagna noodles according to package directions. Drain.
Meanwhile, heat oil, add mushrooms, green pepper, onion and garlic.
Cook over medium heat, stirring occasionally, for 2-3 minutes. Stir
in can tomatoes, vegetable stock-cube and remaining sauce
ingredients. Continue cooking, stirring occasionally, until mixture
comes to a full boil (2 to 3 minutes).
Reduce heat to low; cook, stirring occasionally, 30 minutes or until
vegetables are tender.
Meanwhile, stir together ¼ cup Parmesan cheese, ricotta cheese, eggs
and pepper in medium bowl.
Heat oven to 180° (350°F). Spread 1 cup sauce on bottom of ungreased
13x9-inch baking pan. Top with 3 lasagna noodles, 1/3 cheese
mixture, 1/3 sauce and 1 cup mozzarella cheese. Repeat layers 2 more
times, ending with mozzarella cheese. Sprinkle with 1/4 cup Parmesan
cheese. Bake for 30 to 35 minutes or until bubbly and heated
through. Let stand 5 minutes.
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