Pasta, 9 uncooked dried lasagna noodles
Sauce, 3 tables spoon olive oil, 2 cups coarsely chopped fresh mushrooms, 1 medium green pepper chopped, 1 teaspoon finely fresh garlicc, 1/4 cup fresh parsley chopped, 1 can whole tomatoes undrained cut up 1can tomato paste, 2 teaspoon sugar, 1 teaspoon dried basil leaves, 1 teaspoon dried oregano leaves, 2 bay leaves
Cheese mixture;
1/4 cup freshly grated Parmesan cheese
1 carton ricotta cheese
2eggs
1/4 teaspoon pepper
3 cups Land shredded Mozzarella cheese
Procedure;
Cook lasagna noodles according to package directions. rinse with the hot water; drain. Meanwhile, in 10-inches skillet heat oil Add mushrooms, green pepper, onion, and garlic. Cook over medium heat, stirring occasionally until vegetables are crispy tender (7-9minutes). Stir remaining sauce ingredients. continue cooking, stirring occasionally, until mixture comes to a full boil(2-3minutes). Reduce heat to low continues stirring occasionally, 30 minutes. Remove bay leaves. meanwhile in a medium bowl stir together 1/4 cup parmesan cheese and ricotta cheese egg and pepper. Heat oven to 30 degrees.on bottom of 13x 9-inch baking pan spread 1 cup sauce. Top with 3 lasagna noodles, 1/3 cheese mixture 1/3 sauce, and 1 cup Mozzarella cheese.repeat layers two more times, ending with mozzarella cheese. Sprinkle with 1/4 cup Parmesan cheese. Bake for 30 -35 minutes or until bubbly and heated through. Lets stand 10 minutes. Yield 8 serving
You won't miss the meat in this flavorful cheese lasagna,
Hope you like it!happy cooking
Vegetarians would love this..