Ingredients
PASTA
9 uncooked dried lasagna noodles

SAUCE
3 tablespoons olive or vegetable oil
8 ounces (2 cups) fresh mushrooms, coarsely chopped
1 medium (1 cup) green bell pepper, chopped
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1/4 cup chopped fresh parsley
1 (28-ounce) can whole tomatoes, cut up
1 (12-ounce) can tomato paste
2 bay leaves
2 teaspoons sugar
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves

CHEESE MIXTURE
1/4 cup freshly grated Parmesan cheese
1 (15-ounce) carton ricotta cheese*
2 Land O Lakes® All-Natural Eggs
1/4 teaspoon pepper
16 (3/4-ounce) slices Land O Lakes® Deli Provolone Cheese, coarsely chopped
1/4 cup freshly grated Parmesan cheese

Directions

Cook lasagna noodles according to package directions. Drain.

Meanwhile, heat oil in 10-inch skillet; add mushrooms, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, 7-9 minutes or until vegetables are crisply tender. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil.

Reduce heat to low; cook, stirring occasionally, 30 minutes. Remove bay leaves.

Meanwhile, stir together 1/4 cup Parmesan cheese, ricotta cheese, eggs and pepper in medium bowl.

Heat oven to 350°F.

Spread 1 cup sauce on bottom of ungreased 13x9-inch baking pan. Top with 3 lasagna noodles, 1/3 cheese mixture, 1/3 sauce and 1 cup Provolone cheese.

Repeat layers 2 more times, ending with provolone cheese. Sprinkle with 1/4 cup Parmesan cheese.

Bake 30-35 minutes or until bubbly and heated through. Let stand 10 minutes.

*Substitute 2 cups cottage cheese.

Recipe Tip

To make ahead, prepare lasagna as directed above. Cover; refrigerate up to 2 days. Heat oven to 350°F. Uncover; bake 40- 50 minutes or until lasagna is heated through.