Country Vegetable Lasagna
- 9 uncooked dried lasagna noodles
- 3 tablespoons olive or vegetable oil
- 8 ounces (2 cups) fresh mushrooms, coarsely chopped
- 1 medium (1 cup) green bell pepper, chopped
- 1 medium (1/2 cup) onion, chopped
- 1 teaspoon finely chopped fresh garlic
- 1/4 cup chopped fresh parsley
- 1 (28-ounce) can whole tomatoes, cut up
- 1 (12-ounce) can tomato paste
- 2 bay leaves
- 2 teaspoons sugar
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1/4 cup freshly grated Parmesan cheese
- 1 (15-ounce) carton ricotta cheese*
- 2 Land O Lakes All-Natural Eggs
- 1/4 teaspoon pepper
- 16 (3/4-ounce) slices Land O Lakes Deli Provolone Cheese, coarsely chopped
- 1/4 cup freshly grated Parmesan cheese
- Cook lasagna noodles according to package directions.
- Drain.
- Meanwhile, heat oil in 10-inch skillet; add mushrooms, green pepper, onion and garlic.
- Cook over medium heat, stirring occasionally, 7-9 minutes or until vegetables are crisply tender.
- Stir in all remaining sauce ingredients.
- Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil.
- Reduce heat to low; cook, stirring occasionally, 30 minutes.
- Remove bay leaves.
- Meanwhile, stir together 1/4 cup Parmesan cheese, ricotta cheese, eggs and pepper in medium bowl.
- Heat oven to 350F.
- 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 Provolone cheese.
- Repeat layers 2 more times, ending with provolone cheese.
- Sprinkle with 1/4 cup Parmesan cheese.
- Bake 30-35 minutes or until bubbly and heated through.
- Let stand 10 minutes.
- *Substitute 2 cups cottage cheese.
lasagna noodles, olive, fresh mushrooms, green bell pepper, onion, fresh garlic, parsley, tomatoes, tomato paste, bay leaves, sugar, basil, oregano, freshly grated parmesan cheese, ricotta cheese, eggs, pepper, provolone cheese, freshly grated parmesan cheese
Taken from www.landolakes.com/recipe/2110/country-vegetable-lasagna (may not work)