Vegetable Lasagna with Ronzoni®

Ingredients:

• 8 oz Ronzoni® Lasagna
• 8 oz fresh mushrooms, sliced
• ¾ cup green bell pepper, chopped
• ½ cup onion, chopped
• 2 garlic cloves, chopped
• 2 tbsp olive oil
• 1 jar (24 oz) pasta sauce
• 1 tsp dried basil leaves
• 1 tsp dried oregano leaves
• 1 container (15 oz) ricotta cheese
• 3 cups shredded mozzarella cheese
• 2 eggs
• ½ cup Parmesan cheese

Directions:

1. Prepare pasta according to package directions.
2. Preheat oven to 350º F.
3. In a large saucepan over medium heat, cook mushrooms, green bell pepper, onion, and garlic in olive oil until tender.
4. Stir in pasta sauce, basil, and oregano.
5. Bring to a boil; reduce heat and simmer for 15 minutes.
6. Combine ricotta, 2 cups mozzarella, and eggs; mix well.
7. Spread ½ cup sauce on bottom of greased 13×9 inch baking dish.
8. Layer the Lasagna in the baking dish, overlapping slightly.
9. Spread 1 cup sauce, ¼ cup Parmesan, and a thin layer of ricotta cheese mixture on the Lasagna.
10. Repeat layering.
11. Top with remaining ½ cup sauce and 1 cup mozzarella.
12. Cover; bake 45 to 50 minutes or until hot and bubbly.
13. Uncover; bake for another 5 minutes or until cheese is golden.
14. Let stand for 15 minutes.
15. Garnish as desired.
16. Refrigerate leftovers.