1 ½ cups mushrooms (about 4 ounces; fresh and sliced)
1 bell pepper (medium; red, yellow, or orange; chopped)
1 egg
1 container ricotta cheese (15 ounces)
1 teaspoon Italian seasoning (dried)
1 jar pasta sauce (28 ounces; chunky vegetable sauce)
2 cups cheese (8 ounces; shredded)
INSTRUCTIONS
Cook lasagna noodles as directed on package. Drain: place in cold water to cool.
Heat oven to 350°F. Heat oil in large skillet over medium-high heat until hot. Add garlic, broccoli, mushrooms, and bell pepper; cook 3-4 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat.
Beat egg in small bowl with wire whisk. Add ricotta cheese and Italian seasoning; mix well.
Drain cooled lasagna noodles. Spread ½ cup of the pasta sauce in an ungreased 9×13-inch baking dish. Top with 4 noodles, overlapping as necessary, half of ricotta mixture, halt of cooked vegetables, half of remaining pasta sauce (about 2 ¼ cups) and 1 cup of the shredded cheese. Repeat layers, starting with noodles.
Bake for 45-50 minutes or until hot and bubbly. If cheese is getting too brown, cover baking dish loosely with foil. Let stand for 15 minutes before serving.
