| | 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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| 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 |
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