12 lasagna noodles, uncooked
2 jars of pasta sauce
1 medium-size zucchini,
2 cups of shredded mozzarella cheese
2 containers of ricotta cheese
1/2 cup grated Parmesan cheese
1 red pepper, sliced
1 sweet onion, sliced
Heat olive oil in a skillet over medium-high heat and add onion, zucchini and red pepper.
Cook for 5 minutes and stir from time to time. In a bowl, place the ricotta cheese, add 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese and the 2 eggs.
Preheat oven to 175 degrees C. Spread 1 cup pasta sauce in a baking dish. Layer 4 uncooked noodles, add 1 cup of sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables. Repeat layers.
Top with the remaining uncooked noodles and 2 cups of sauce. Keep remaining sauce for later. Cover and bake for 1 hour. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake uncovered for 10 more minutes. Let stand 10 minutes before cutting and serving.