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
1/2 Cup Grated Parmesan Cheese
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, 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.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, 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.
Save by using Frigo Ricotta Cheese and 4C Grated Parmesan Cheese.
Prices Valid June 17, 2012 to June 23, 2012
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