Vegetable Lasagna

This is a great alternative to meat lasagna. You can vary the amount of garlic and types of vegetables to suit your own taste.

• Ready In: 1 hr 45 mins
• Serves: 6-8

Ingredients

• 4  lasagna noodles, cooked according to directions
• 1 (7 1/3ounce) jar mushrooms
• 1  green pepper, chopped
• 1  red pepper, chopped
• 1  yellow pepper, chopped
• 1  large onion, chopped
• 1  head garlic, individual cloves peeled and seperated
• 2  tablespoons olive oil
• 2 (29 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1⁄2 cup white wine
• 1  teaspoon basil leaves
• 1  teaspoon oregano leaves
• 2  bay leaves
• 1 (15 ounce) container ricotta cheese
• 3  cups  shredded mozzarella cheese
• 2  eggs
• 1⁄2 cup  grated parmesan cheese

Directions

1. Cook lasagna according to package directions, then drain.
2. Preheat oven to 350 degrees F.
3. In a large sauce pan heat the oil.
4. Cook whole garlic cloves until golden brown, stirring frequently.
5. Add the mushrooms, peppers and onion.
6. Cook until tender.
7. Add the cooking wine and cook until reduced by 1/2.
8. Stir in the tomato sauce, tomato paste, basil, oregano and bay leaves.
9. Bring to boil;reduce heat and simmer for 1/2 hour.
10. Meanwhile, combine ricotta, 2 cups mozzarella and eggs.
11. Mix well and set aside.
12. Spread 1/3 of the sauce into the bottom of a greased lasagna pan.
13. Top with 2 lasagna strips, 1/2 ricotta mixture, 1/3 Parmesan cheese.
14. Repeat the layering.
15. Top with the remaining sauce and Parmesan cheese.
16. Cover with foil and bake for 45-60 minutes at 350F until bubbly.
17. Uncover and top with remaining Mozzarella cheese.
18. Bake 5-10 minutes longer.
19. Let stand 15 minutes before serving.