Italy Advisor

Do you want to indulge in a fantastic meal but the normal Italian lasagna is too fat, even though ludicrous, or are you a militant vegetarian? Do not renounce from the ecstasy an home-made lasagna can bring to you at every bite! Just find another lovely recipe among the millions which surronds the lasagna world.  Your healthy choice will involve a vegeteian lasagna, made with the delicious veggie you have for sure in your fridge. This is suitable of course also for vegan if you change the lasagna noodle type, delete eggs and cheese from the recipe. Check it out in the best well-being shop. Let’s start with the ingredients’ list for vegetarian and lovers of veggies:

• 1 (16 ounce) package lasagna noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 (26 ounce) jars  sauce
• 1 teaspoon dried basil
• 1 (15 ounce) container ricotta cheese
• 4 cups mozzarella cheese
• 2 eggs
• 1/2 cup grated Parmesan cheese

How to make the vegeterian lasagna:

1. Start cooking the lasagna noodles in a large pot full of boiling water for 10 minutes, or until al dente. Put a bit of olive oil to avoid the lasagna noodle sticking together. Then rinse in cold water and drain.
2. In a large pan, you can cook and stir in oil the mushrooms, together with green peppers, onion, and garlic.  Stir in tomato sauce and basil and bring to a boil. After just reduce the heat, and start simmering about 15 minutes.
3. Combine ricotta, the two cups of mozzarella cheese, and the eggs.
4. Preheat your oven to 350 degrees F- 175 degrees C. Put carefully one cup of tomato sauce on the bottom of the baking dish. Layer then lasagna noodles, cheese mixture and  sauce, sprinkle on the Parmesan cheese. Do again the layering, and top it all with the remaining from the two cups of mozzarella cheese.
5. Bake uncovered for 40 minutes. After, let sit approximately 15 minutes before serving and enjoing.