Ingredients

• 7 oz.(196g) white mushrooms, diced
• 3 tablespoons parmesan cheese, grated
• 4 oz.(112g) mozzarella cheese, shredded
• 12 oz.(336g) ricotta cheese
• 8 oz.(227g) lasagna noodles
• 1 small onion, chopped
• 2 garlic cloves, crushed
• 1 egg
• 1 can (28oz. or 800g) whole peeled tomatoes, chopped
• 1 tablespoon butter
• 1 small yellow bell pepper, chopped
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste
• 1 tablespoon basil

How to make Veggie Lasagna With Mushrooms directions

• 1

  Boil lasagna noodles in salted water for 8 to 10 minutes (or until it they are al dente). Drain the pasta, rinse the noodles with cool water, and then drain the noodles again.

• 2

  Cook the mushrooms, onion, garlic, and yellow pepper in a skillet with butter over medium heat until the vegetables are soft. Add in canned tomatoes, salt, and sugar. Then, reduce the heat to low and continue simmering for 15 minutes.

• 3

  Combine egg and ricotta cheese in a separate bowl, and blend until the mixture is smooth in texture. In another bowl, combine cilantro with mozzarella cheese and parmesan cheese.

• 4

  Preheat the oven to 350ºF (175ºC). In a 9 x 13 inch dish, spread 1 cup of the sauce followed by 1/3 of the noodles, 1/3 of the ricotta cheese, 1/3 of the sauce that is left over, and 1/3 of the mozzarella cheese mixture. Repeat adding the layers until all the ingredients are used up. Once all the ingredients are in the dish, sprinkle the top with 1 tablespoon of fresh basil.

• 5

  Place the pan in the oven and bake the lasagna for 60 minutes. Let the lasagna cool for 10-15 minutes before serving it.