8 oz Skinner®® Lasagna
8 oz sliced fresh mushrooms
3/4 cup green bell pepper, chopped
1/2 cup onion, chopped
2 each garlic cloves, chopped
2 Tbsps olive oil
1 jar (24 oz.) pasta sauce
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 container (15 oz.) ricotta cheese
3 cups shredded mozzarella cheese
2 each eggs
1/2 cup Parmesan cheese

Cooking Directions:

1.  Prepare pasta according to package direction. Preheat oven to 350º F.

2.  In large saucepan, over medium heat, cook mushrooms, green bell pepper, onion and garlic in olive oil until tender.

3.  Stir in pasta sauce, basil and oregano. Bring to a boil; reduce heat and simmer 15 minutes.

4.  Combine ricotta, 2 cups mozzarella and eggs; mix well.

5.  Spread 1/2 cup sauce on bottom of greased 13x9-inch baking dish. Top with half each the lasagna (overlapping in dish), ricotta cheese mixture, 1 cup sauce and 1/4 cup Parmesan cheese. Repeat layering. Top with remaining 1/2 cup sauce and 1 cup mozzarella.

6.  Cover; bake 45 to 50  minutes or until hot and bubbly. Uncover. Let stand 15 minutes. Garnish as desired. Refrigerate leftovers.