Hearty Vegetable Lasagna

Yummy lasagna that's so rich and full you won't miss the meat.  Serve with Homemade French Bread.

Ingredients:

1 (16 oz) package lasagna noodles
1 pound fresh mushrooms, sliced
3/4 cup chopped green bell pepper
3/4 cup chopped onion
3 cloves garlic, minced
2 Tbsp vegetable oil
2 (26 oz) jars pasta sauce
1 tsp dried basil
1 (15 oz) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
1/2 cup grated parmesan cheese

Directions:

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving