Vegetable lasagna
12 uncooked lasagna noodles
2 jars of Pasta Sauce (the best would be Ragu Old World Style)
2 small red bell pepper
1 tbsp of olive oil
2 eggs
2 small white onions
1 medium zucchini
2 packages of Ricotta cheese (15 oz)
2 cups of shredded Mozzarella

Use a medium size nonstick skillet or pan and put olive oil, and heat it. Place thinly sliced onion, red peeper, and zucchini in the skillet and fry until vegetables are tender. Take a large bowl and mix all the cheeses together adding two eggs at the end. Mix it all together so the texture is as smooth as possible.


Preheat oven to 375 degrees F.


To bake lasagna use 9x13 glass baking dish. First take 1 cup of sauce and spread it in the baking sheet (this will be the first layer). Next, layer 4 uncooked noodles, then 1 cup sauce, 1/2 of the cheese mixture and 1/2 of the vegetables. Repeat until noodles are used. Top it with remaining noodles and 2 cups of sauce. Remaining sauce put aside in the refrigerator. Cover the lasagna with aluminum foil and bake it for 1.5 hour.


 After lasagna is fully cooked, you can remove the foil and sprinkle it with remaining cheeses. Bake uncovered for another 15 minutes, so the cheese gets melted and becomes golden brown. Serve lasagna with the remaining sauce if desired.