Jefferson County Recipe of the Day:

Hearty Vegetable Lasagna – A delicious one-dish meal!

Hearty Vegetable Lasagna


1 – 16 oz. pkg 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 oz. jars pasta sauce
1 teaspoon dried basil
1 – 15 oz. container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated Parmesan cheese


~Preheat oven at 350°.

~Cook the lasagna noodles in a large pot of boiling water for 10 minutes. 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, two cups mozzarella cheese, and eggs.

Spread one cup tomato sauce into the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering and top with remaining two cups mozzarella cheese.

~Bake, uncovered, for 40 minutes.

~Let stand 15 minutes before serving.

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