Vegetable Lasagne

Ingredients

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
2 eggs
50g grated Parmesan cheese

Method

• 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.