A highly-rated recipe for vegetarian lasagna is available on Allrecipes.com. This recipe takes approximately one hour and 40 minutes to make. To begin, preheat your oven to 350 F.
Cook one 16-ounce package of lasagna noodles until al dente, then rinse the noodles with cold water and drain. In a large saucepan, heat 2 tablespoons of vegetable oil, then add in 1 pound of fresh mushrooms, 3/4 cups of chopped green bell pepper, 3/4 cups of chopped onion and 3 cloves of minced garlic. After the vegetables are cooked, stir in two 26-ounce jars of pasta sauce and 1 teaspoon of dried basil and bring to a boil. Reduce the heat and let the mixture simmer for 15 minutes.
In a separate bowl, mix together one 15-ounce container of part-skim ricotta cheese, 2 cups of shredded mozzarella cheese and 2 eggs, then set aside. Grease the bottom of a 9" x 13" baking pan. Spread one cup of tomato sauce on the bottom of the pan. Layer half of each the lasagna noodles, then the ricotta mixture, then the sauce mixture and 1/4 cup of Parmesan cheese. Repeat the layers with the remaining ingredients and 1/4 cup of Parmesan cheese. Top the lasagna with 2 cups of mozzarella cheese.
Bake the lasagna uncovered for 40 minutes. Let it sit for 15 minutes before serving.