About this recipe:This hearty, vegetable lasagne is the only lasagne my husband will eat. We love it!!! Hope you all enjoy as much as we do.
500g lasagne sheets
450g fresh mushrooms, sliced
100g chopped green pepper
125g chopped onion
3 cloves garlic, minced
2 tablespoons vegetable oil
2 (350g) jars pasta sauce
1 teaspoon dried basil
425g ricotta cheese
450g grated mozzarella cheese
50g grated Parmesan cheese
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Method Prep:25min › Cook:1hr › Extra time:15min › Ready in:1hr40min
Cook the lasagne sheets in a large pot of salted 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 the boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 1/2 of the mozzarella cheese and eggs.
Preheat oven to 180 C / Gas 4. Spread 250ml tomato sauce into the bottom of a greased 22x33cm baking dish. Layer 1/2 each, lasagne sheets, ricotta mix, sauce and Parmesan cheese. Repeat layering, and top with remaining 1/2 of mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
This went down a real treat with my veggie husband. I used Feta cheese instead of Riccota as the supermarket didn't have any in stock. Still turned out beautiful. I think this will be part of my regular meals for dinner in future. - 06 Feb 2013