Vegetable Lasagna (Tami’s recipe)

10 lasagna noodles, cooked

2 TB olive/canola oil

8 oz. fresh mushrooms

¾ cup green pepper, chopped

½ cup onion, chopped

2 cloves garlic, minced/jarred

26 oz. pasta sauce

1 small can sliced black olives

1 tsp. basil

1 tsp. oregano

1-16 oz. ricotta cheese

3 cups finely shredded mozzarella cheese

2 eggs

Parmesan or Romano cheese

1.    Warm oil in skillet, sauté veggies and garlic few minutes, until soft.

2.   Stir in sauce, olives, and herbs.

3.   In bowl, mix ricotta, 2 cups mozzarella, and eggs well.

Spread ½ cup sauce mix on bottom of glass 9 x 13 pan.

Layer twice:

·        5 noodles

·        ½ cheese mix

·        ½ sauce mix

·        Parmesan or Romano cheese

Cover with aluminum foil.  Bake 50 minutes at 350 degrees.  Uncover, top with 1 cup mozzarella.  Bake 5 more minutes.  Cool 15 minutes before cutting.