A pretty basic lasagna recipe, but I was pleased with the way it tasted. Stu, this one is for you!
Ingredients:
-1 (16 ounce) package lasagna noodles
-2 cups fresh sliced mushrooms
-2 cups chopped zucchini
-1 cup chopped bell pepper (any color or combination will do. I used orange.)
-3/4 pound cooked ground beef (seasoned with salt and pepper to taste)
-3/4 cup chopped onion
-3 cloves garlic minced
-2 tablespoons EVOO
-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
Instructions:
-Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until dente. Rinse with cold water, and drain.
-In a large saucepan, cook and stir, all the veggies 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 over to 350 degrees F. Spread one cup tomato sauce in 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.
