Name: Vegetable Lasagna
Yield: 4 servings
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

CategoryBaked or Casserole, Main Dish, Vegetables, Winter

Yields4 Servings

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

Classic Pasta

Lasagna

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Prepare pasta according to package direction. Preheat oven to 350º F.

In large saucepan, over medium heat, cook mushrooms, green bell pepper, onion and garlic in olive oil until tender.

Stir in pasta sauce, basil and oregano. Bring to a boil; reduce heat and simmer 15 minutes.

Combine ricotta, 2 cups mozzarella and eggs; mix well.

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.

Cover; bake 45 to 50 minutes or until hot and bubbly. Uncover. Let stand 15 minutes. Garnish as desired. Refrigerate leftovers.

Ingredients