Lasagna with vegetables

This dish should be served with a Caesar salad and garlic bread.

Ingredients:

• two tablespoons of olive oil
• ½ cup finely chopped onion
• three claw garlic, crushed
• ½ cup chopped bell pepper
• ½ cup red pepper
• ½ cup zucchini, finely chopped
• 200-150 g of finely chopped fresh mushrooms
• six cups spaghetti sauce
• salt and black pepper
• 420 g ricotta
• Two large eggs
• Asiago cheese 200g
• Twelve sheets for lasagna, boiled
• one cup of grated parmesan
• two cups grated mozzarella

Within minutes, fried in olive oil Olive oil: useful properties   onion, garlic and pepper. Add the zucchini and mushrooms, cook for 3 minutes, then pour the sauce to spaghetti. Bring to a boil, reduce heat and leave to cook for ten minutes. Add seasoning to taste.

Mix in a separate bowl the ricotta, eggs and Asiago. Pour 3/4 cup vegetable sauce on bottom of baking dish, put four sheets of lasagna. Pour half of the mixture on them with ricotta, grated mozzarella and 1/3 of the sauce. Put in the form of four sheets for lasagna, they - the remaining mixture with ricotta, mozzarella, and 1/3 of the sauce. Put the remaining sheets of lasagna, spaghetti sauce, sprinkle with mozzarella all Mozzarella: an authentic Italian taste , Cover with foil and cook for half an hour at 180 degrees. After half an hour, remove foil and bake for another twenty minutes, until golden brown. Allow lasagna to stand for fifteen minutes, and then you can bring to the table.

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