I shared earlier that I have been trying to add more veggie meals to our normal meal rotation in this post Finding Good Recipes. Well I found a winner! It is a good hearty lasagna, with lots of cheese! Give it a try.

Here is what you need:

• 16 oz pre-boiled lasagna noodles
• 1 pound fresh mushrooms, sliced
• 1 zucchini, sliced
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 (25 oz) jars of pasta sauce
• 1 teaspoon dried basil
• 1 (15 oz) container part-skim ricotta cheese
• 4 cups shredded low fat mozzarella cheese
• 2 eggs
• 1/2 cup grated parmesan cheese

Here is what you need to do:

Plan ahead. This meal takes about 25 minutes to get everything ready and then 40 minutes to cook plus letting it stand 15 minutes before serving. Make sure you start early enough or prepare the lasagna the night before (or during nap time) and then you can just put it in the oven the next day.

In a large saucepan saute the mushrooms, bell pepper, zuchinni, and onion in the olive oil. Stir in pasta sauce and basil. Bring to a boil and then simmer for 10 minutes.

Mix together ricotta, 2 cups mozzarella cheese and eggs. (Don’t I have the cutest helper in the world?!?)

Preheat oven to 350 degrees. Spread 2 cups tomato sauce into bottom of casserole dish. Layer 1/2 of noodles, 1/2 ricotta mix, 1/2 sauce, and 1/2 parmesan cheese. Repeat layering. Top with remaining mozzarella cheese. (He takes his cooking very seriously!)

Bake uncovered for 40 minutes. Let stand 15 mintues before serving.

Serve with a fresh green salad.

Enjoy!