Weekdays are more fun when there’s a theme. And while meatless Monday might not sound that exciting to you right now, wait until you taste our Meatless Monday Lasagna. Your mouth will be watering as you lift your fork and bite into the melty, gooey cheese atop an array of fresh, tender veggies, and the loveliest pasta sauce you ever tasted. You’ll soon forget that some people actually put meat in their lasagna, and you’ll never ever miss it again. Trust us! Let’s have a meat-free blast on day one of the work week with this Meatless Monday Lasagna!
Ingredients
- 1 (16-ounce) package lasagna noodles
- 2 tablespoons vegetable oil
- 1 pound fresh mushrooms, sliced
- 3/4 cup green bell pepper, chopped
- 3/4 cup onion, chopped
- 3 cloves garlic, minced
- 2 (26-ounce) jars pasta sauce
- 1 teaspoon dried basil
- 1 (15-ounce) container part-skim ricotta cheese
- 4 cups mozzarella cheese, shredded, divided
- 2 eggs
- 1/2 cup parmesan cheese, grated
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Cook the noodles in a large pot of boiling water until al dente, according to the package directions.
Step 4 –Rinse the noodles with cold water and drain.
Step 5 –Heat the oil in a large saucepan over medium heat.
Step 6 –Add the mushrooms, the green bell peppers, the onion, and the garlic to the oil and cook, while stirring, until tender, about 5 minutes.
Step 7 –Stir the pasta sauce and the basil into the veggie mixture and bring to a boil.
Step 8 –Reduce the heat and simmer the sauce mixture for 15 minutes.
Step 9 –While the sauce is simmering, mix the ricotta, 2 cups of the mozzarella cheese, and the eggs together in a medium bowl.
Step 10 –Spread 1 cup of the sauce mixture into the bottom of the prepared baking dish.
Step 11 –Lay 1/2 of the lasagna noodles on top of the sauce mixture and layer with 1/2 of the ricotta mix, 1/2 of the sauce mixture, and 1/2 of the parmesan cheese.
Step 12 –Repeat the layers, starting with the noodles and ending with the parmesan cheese.
Step 13 –Top the parmesan cheese with the remaining mozzarella cheese.
Step 14 –Bake the lasagna, uncovered, for 40 minutes.
Step 15 –Let the lasagna stand for 15 minutes.
Step 16 –Serve.
