- noodles packaging - 1 piece
- fresh mushrooms - 450 Grams
- Bulgarian green pepper - 3/4 Glass (finely chopped)
- onions - 3/4 Glass (finely chopped)
- garlic cloves - 3 pieces (finely chopped)
- vegetable oil - 2 items. spoons
- can of pasta with sauce - 2 pieces
- dried basil - 1 st. a spoon
- packing cheese Ricotta - 1 piece
- Egg - 2 pieces
- cheese Mozzarella - 4 cups (grate)
- Parmesan cheese - 1/2 cup (grate)
1) Boil the lasagna noodles in a large saucepan with boiling water for 10 minutes. Pour out the hot water, then rinse the noodles with cold water and set aside. 2) In a large frying pan fry in vegetable oil mushrooms, green pepper, onions and garlic. Add to them a paste with sauce and basil. Bring to a boil and cook over low heat for 15 minutes. 3) Mix together Ricotta cheese, 2 cups of Mozzarella cheese and egg. 4) Preheat the oven to 350 degrees Fahrenheit (175 ° C). Spread 1 cup of tomato sauce over the oily bottom of the pan. Now put a layer of noodles on the baking sheet, then put the mixture with Ricotta cheese, pasta with sauce and Parmesan cheese. Repeat the order of the layers the same way and complete a layer of Mozzarella cheese. 5) Bake the dish for 40 minutes. Before serving, let stand for 15 minutes.
Servings: 12