Vegetarian Lasagne

Ingredients:

• 2 Tbsp. olive oil
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 8 oz. sliced mushrooms
• 2 26 oz. jars Bogles tomato sauce
• kosher salt and black pepper to taste
• 15 oz. part-skim ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup cheddar cheese
• 12 oven-ready lasagna sheets
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Method:

1. 
   
2. Preheat oven to 375 degrees F.
3. Heat olive oil in a large (12- or 14-inch) skillet over medium heat. Add onions, and garlic. Saute several minutes until they start to soften.
4. Add mushrooms. Saute 2-3 more minutes until the mushrooms have released most of their water. Stir in bogles tomato sauce
5. Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes. Taste and adjust seasonings
6. In a medium bowl, mix ricotta cheese, eggs and Parmesan cheese together. Set aside.
7. Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan. Top with four lasagna sheets, going crosswise. It's okay if they overlap. Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.
8. Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce. Top with the remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella and the cheddar cheese over the spaghetti sauce.
9. Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly. Let vegetable lasagna rest 15 minutes before cutting.