Veggie No Boiling Lasagna Recipe

Ingredients
  • 1 tablespoon olive oil
  • 1 sweet onion, thinly sliced (medium)
  • 1 red bell pepper, thinly sliced (medium)
  • 1 zucchini, cut inch half lengthwise and thinly sliced (medium)
  • 2 containers each) ricotta cheese (15 ounces containers)
  • 2 cups shredded mozzarella cheese (8 ounces), divided
  • 1/2 cup grated Parmesan cheese, divided
  • 2 Eggs
  • 2 jars each) Ragu Old World Style pasta sauce (1 pound 10 ounces jars)
  • 12 uncooked lasagna noodles
Directions
Preheat oven to 375 degrees. In 12 inch nonstick skillet, heat olive oil over medium high heat and cook onion, red bell pepper and zucchini, stirring occasionally, 5 minutes or until softened. Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese and eggs. In 13 x 9 inch baking dish, spread 1 cup pasta sauce. Layer 4 uncooked noodles, then 1 cup sauce, half of ricotta mixture and half of vegetables; repeat. Top with remaining uncooked noodles and 2 cups sauce. Reserve remaining sauce. Cover with foil and bake 1 hour. Remove foil; sprinkle with remaining cheeses. Bake uncovered 10 minutes. Let stand 10 minutes before serving. Serve with reserved pasta sauce, heated.
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