Mushroom Lasagna

This is a family favorite.

 Ingredients:

8 oz mushrooms, chopped

1 zucchini, diced

1 sweet pepper, diced

1 onion, diced

3 garlic cloves, minced

2 tsp oil

2 Tbsp fresh parsley

2 Tbsp fresh basil

15 oz ricotta cheese

3 1/4 cup grated mozzarella, divided

3/4 cup parmesan cheese, divided

24 oz marinara sauce

12 lasagna noodles

Method:

Boil noodles, not too soft, keep slightly firm so they don't fall apart in assembly.

Sauté mushrooms, zucchini, sweet pepper, onion and garlic in oil on medium heat until cooked through, then add the marinara sauce.  

Preheat oven to 400 degrees Fahrenheit.

In a separate bowl mix together parsley, basil, and ricotta cheese, add 2 1/4 cup mozzarella and 1/2 cup parmesan.

Layer, first place one spoon of sauce in the bottom of a 9x13 deep baking dish, one layer of noodles, half of the cheese mixer, then 1/2 of sauce mixture.  Then another layer of noodles, the rest of the cheese mixture, and then the rest of the sauce mixture.  Place the last layer of noodles.  Then put the reserved parmesan cheese and mozzarella on top.  Bake 35 minutes with a foil tent on top, remove the foil and brown the top for another 5-10 minutes of baking.