All Veggie Lasagna

Preheat oven to 375°. Lightly coat a 2-quart baking dish with olive oil and put aside.

Cook lasagna noodles unless al dente per package instructions. Rinse beneath frigid water unless chilly. Lay the cooked pasta flat and put aside.

In a medium bowl, combine the ricotta cheese, egg, Parmigiano-Reggiano, lemon zest, salt and pepper. Narrate aside.

Spread a lightweight layer of tomato sauce on the backside of the baking dish. Lay 3 to 4 lasagna noodles lengthwise over the sauce.

Layer one-third of the final tomato sauce over the lasagna noodles after which layer half of the ricotta combination. Layer half of the mushrooms over the ricotta after which unfold one-third of the mozzarella cheese. Repeat this sample: noodles, sauce, ricotta cheese, mushrooms and mozzarella cheese. Add a closing layer of lasagna noodles after which add the final tomato sauce and final mozzarella cheese.

Bake lasagna for about 45 minutes or unless the highest cheese is melted and golden.

Steal faraway from oven; let chilly for about 10 to fifteen minutes sooner than serving.