2 Tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup diced green pepper
1/2 cup diced red pepper
1/2 cup diced zucchini
8 ounces sliced mushrooms
2 (26-ounce) jars spaghetti sauce or 6 cups homemade spaghetti sauce
kosher salt and black pepper to taste
15 ounces part-skim ricotta cheese
2 large eggs, lightly beaten
1 cup shredded asiago cheese
12 oven-ready lasagna noodles
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Preheat oven to 375ºF.
Heat olive oil in a large (12- or 14-inch) skillet over medium heat.
Add onions, garlic and peppers.
Sauté several minutes until vegetables start to soften.
Add zucchini and mushrooms.
Sauté 2-3 more minutes until the vegetables have released most of their water.
Stir in spaghetti sauce.
Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes.
Taste and adjust seasonings.
In a medium bowl, mix ricotta cheese, eggs and asiago cheese together.
Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan.
Top with four lasagna noodles, going crosswise.
It's okay if they overlap.
Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.
Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce with the remaining lasagna noodles and remaining spaghetti sauce.
Sprinkle the remaining mozzarella over the spaghetti sauce.
Cover with aluminum foil, and bake 30 minutes.
Remove foil, and bake another 10-20 minutes until golden and bubbly.
Let rest 15 minutes before cutting.