Great recipe from Belle Lisa!
I bake smaller portions because it’s just the two of us so it’s geared for 9 X 9
6 no boil lasagna noodles (barilla is the best)
1 jar Spaghetti Sauce
1 small onion diced
1 small green bell pepper diced
4-5 baby portabellas sliced
1 cup ricotta (I use fat free)
1 egg or ¼ cup egg substitute
2 tsp. garlic powder
2 tsp. dried basil
2 tsp. dried oregano
3 tsp. dried fennel seed
1 cup shredded parmesan cheese
1 cup mozzarella
Preheat oven to 400. Sauté onion, pepper, and portabellas until tender in a pan with olive oil.
Mix in with spaghetti sauce. Mix ricotta, egg, and seasonings. Take 1/3 of
the spaghetti sauce and pour into bottom of baking pan. Add two noodles. Scoop
1/3 of the ricotta mixture and parmesan cheese on top of that. Layer this a
total of three times. Bake for approximately 35-40 minutes (until the spaghetti
sauce has thickened and soaked into the noodles). Remove from oven and top with
mozzarella. Bake until cheese is melted. If you prefer to make a larger pan,
doubling it will yield a regular baking dish size portion.