Veggie No Boiling Lasagna

• 1 tablespoon olive oil
• 1 medium sweet vidalia onions thinly sliced
• 1 medium sweet red bell peppers thinly sliced
• 1 medium zucchini halved lengthwise and thinly sliced
• 30 ounces ricotta cheese 2 containers
• 2 cups mozzarella cheese shredded
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 2 large eggs
• 52 ounces pasta sauce 2 jars
• 12 each lasagna noodles uncooked

1. Preheat oven to 375F (190C).
2. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, 5 minutes or until tender.
3. Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.
4. Spread 1 cup pasta sauce in 13 x 9-inch baking dish.
5. Layer 4 uncooked noodles, then 1 cup sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat.
6. Top with remaining uncooked noodles and 2 cups sauce.
7. Reserve remaining sauce.
8. Cover tightly with aluminum foil and bake 1 hour.
9. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses.
10. Bake uncovered 10 minutes.
11. Let stand 10 minutes before serving.
12. Serve with reserved pasta sauce, heated.

olive oil, sweet vidalia onions, sweet red bell peppers, zucchini, ricotta cheese, mozzarella cheese, parmesan, eggs, pasta sauce, lasagna noodles

Taken from recipeland.com/recipe/v/veggie-no-boiling-lasagna--49969 (may not work)