For the past two weeks Elias has been asking me to make some of my yummy lasagna. Well... In an effort to try to be healthy I took it upon myself to look up some good recipes for a healthy alternative and found a wonderful recipe for vegetable lasagna. It came out DELICIOUS and is prolly the BEST lasagna I've made to do. I found the wonderful recipe here courtesy of allrecipes.com. The ingredients are as follows:
Ingredients
- 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
- 2 eggs
- 1/2 cup grated Parmesan cheese
Directions
- 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.
AND THE BEST PART!!!!! Drum Roll.....
Nutritional Information
Amount Per Serving Calories: 448 | Total Fat: 18.6g | Cholesterol: 78mgFINISH PRODUCT
