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8 oz. Mueller's® Lasagna
8 oz. sliced fresh mushrooms
0.75 cup green bell peppers, chopped
0.50 cup onion, chopped
2 garlic clove, chopped
2 tbsp. olive oil
1 (24 oz.) pasta sauce
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 (15 oz.) ricotta cheese
3 cups shredded mozzarella cheese
2 egg
0.50 cup Parmesan cheese
1
Prepare pasta according to package direction. Preheat oven to 350º F.
2
In large saucepan, over medium heat, cook mushrooms, green bell pepper, onion and garlic in olive oil until tender.
3
Stir in pasta sauce, basil and oregano. Bring to a boil; reduce heat and simmer 15 minutes.
4
Combine ricotta, 2 cups mozzarella and eggs; mix well.
5
Spread 1/2 cup sauce on bottom of greased 13x9-inch baking dish. Top with half each the lasagna (overlapping in dish), ricotta cheese mixture, 1 cup sauce and 1/4 cup Parmesan cheese. Repeat layering. Top with remaining 1/2 cup sauce and 1 cup mozzarella.
6
Cover; bake 45 to 50 minutes or until hot and bubbly. Uncover. Let stand 15 minutes. Garnish as desired. Refrigerate leftovers.
Ingredients
8 oz. Mueller's® Lasagna
8 oz. sliced fresh mushrooms
0.75 cup green bell peppers, chopped
0.50 cup onion, chopped
2 garlic clove, chopped
2 tbsp. olive oil
1 (24 oz.) pasta sauce
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 (15 oz.) ricotta cheese
3 cups shredded mozzarella cheese
2 egg
0.50 cup Parmesan cheese