whole wheat lasagna noodlesyou will need six noodles
1lb.fresh mushroomssliced
¾cupchopped green pepperor red, orange and yellow
¾cupchopped onion
1cupshredded dark greensspinach, romaine, whichever you prefer
1-2shredded carrotsmedium sized
3clovesgarlicminced (or ¾ tsp. garlic powder)
2tablespoonsolive oil
226 ounce jars pasta sauce
115 ounce container ricotta cheese
4cupsshredded mozzarella cheese
2eggs
½cupgrated parmesan cheese
Instructions
Cook the lasagna noodles as directed on the package. Rinse and drain.
Cook the mushrooms, onion, pepper and garlic in the olive oil until they are soft, stirring often. Add the shredded carrots. Cook an additional two to three minutes. Add the pasta sauce and greens to the vegetable mix. Bring that to a boil and then simmer for 15 minutes.
Mix together the ricotta cheese, two cups of the mozzarella cheese and the eggs in a separate bowl.
Preheat oven to 350 degrees
Spread one cup of the sauce onto the bottom of your 13 x 9 pan. Layer half each, lasagna noodles, cheese mixture, sauce and parmesan cheese. Repeat layering and top with remaining two cups of mozzarella cheese.
Bake uncovered for 40 minutes, let sit for 15 minutes before serving.