1 large zucchini, cut in half (lengthwise) and sliced
¾ cup green bell pepper, chopped
¾ cup onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
2 (24 oz.) jars pasta sauce
1 teaspoon dried basil
1 (15 oz) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
½ cup grated Parmesan cheese
Instructions
Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water and drain.
Add olive oil to a large saucepan on medium-high heat. Stir in mushrooms, green peppers, zucchini, onion and garlic and allow to cook for 3-4 minutes. Stir in pasta sauce and dried basil; bring to a boil. Reduce heat, and simmer 15 minutes.
Mix together ricotta, 2 cups mozzarella cheese, Parmesan cheese, and eggs.
Preheat oven to 350 degrees F and grease a 9x13 inch dish. Spread 1 cup pasta sauce into the bottom of the baking dish. Layer lasagna noodles, ricotta mix, and sauce (in that order). Repeat layering, and top with remaining 2 cups mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Recipe by A Frugal Chick at https://www.afrugalchick.com/easy-vegetable-lasagna-recipe/