Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  lasagna noodles
  1              pound  fresh mushrooms -- sliced
     3/4           cup  chopped green bell pepper
     3/4           cup  chopped onions
  2        tablespoons  vegetable oil
  3             cloves  garlic -- minced
  2               jars  -- (26 ounce) pasta
                        -- sauce
  1           teaspoon  dried basil
  1          container  -- (15 ounce) ricotta
                        -- cheese
  4               cups  grated mozzarella cheese
  2                     eggs
     1/2           cup  grated parmesan cheese

Preparation:

1. Cook the noodles in a large pot of boiling salted water until al dente. 2. Saut‚ mushrooms, peppers, onions, 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. Spread 1 cup tomato sauce into the bottom of a greased 9 x 13 baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and parmesan cheese. Repeat layering, and top with 2 cups mozzarella cheese. 5. Bake, uncovered, at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes before serving.

Nutritional Information:

203 Calories (kcal); 5g Total Fat; (21% calories from fat); 8g Protein; 32g Carbohydrate; 34mg Cholesterol; 76mg Sodium