Stay Warm with Vegetable Lasagna

Sunday, January 31, 2016

Happy Sunday! On this cold and rainy day we love getting together with our friends and loved ones for a delicious and hearty home cooked meal! There is nothing better than a good lasagna to help bring us all together. So throw on your Cisco apron, grab a kitchen helper and let’s begin!

What you will need:

1 (16 oz) package of lasagna noodles
1 pound of fresh mushrooms, sliced
¾ c. chopped green bell pepper
¾ c. chopped onion
3 cloves garlic, minced
2 tbsp vegetable oil
2 (26 oz) jars of pasta sauce
1 tsp. dried basil
1 (15 ounce) container part-skim ricotta cheese
4 c. shredded mozzarella cheese
2 eggs
½ c grated Parmesan cheese


How to:

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.

Hope you and your love ones enjoy this tasty treat!

xo,

the pasadena team