Very Veggie Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cups sliced mushrooms
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can crushed tomatoes
• 9 lasagna noodles
• 1 (15-ounce) container part-skim ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, celery, carrots, and bell peppers and cook until vegetables are softened, about 5 minutes. Add mushrooms, oregano, basil, salt, and pepper and cook until mushrooms are softened, about 5 minutes more.
3. Add crushed tomatoes and simmer for 10 minutes.
4. Meanwhile, cook lasagna noodles according to package directions.
5. In a large bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, and all of the Parmesan cheese.
6. Lightly grease a 9x13-inch baking dish. Spread 1/3 of the tomato sauce in the bottom of the dish. Top with 3 lasagna noodles. Spread 1/2 of the cheese mixture over the noodles and top with 1/3 of the tomato sauce. Add 3 more lasagna noodles and spread with the remaining cheese mixture. Top with remaining 3 lasagna noodles and remaining tomato sauce. Sprinkle with remaining 1 cup mozzarella cheese.
7. Bake for 30 minutes, or until cheese is melted and bubbly.
8. Let stand 10 minutes before serving.

Interesting Facts

• Lasagna is believed to have originated in Italy in the 10th century.
• Lasagna is one of the oldest types of pasta in the world.
• The word “lasagna” comes from the Greek word “lasagnum” which means “dish” or “bowl.”