Instructions

1. Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil.
2. In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add 1 each of chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add 1 each of chopped bell pepper and sliced zucchini to the skillet. Cook for about 5-7 minutes until the vegetables soften.
4. Stir in 1 can (28 oz) of crushed tomatoes, 1 each of dried oregano and dried basil, and season with salt and pepper. Let the sauce simmer for about 10 minutes to develop the flavors.
5. In a separate bowl, mix together 15 oz of ricotta cheese, 1 each of egg and grated Parmesan cheese. Season this mixture with 1 each of salt and pepper.
6. Prepare the lasagna by layering: Spread a thin layer of the tomato sauce on the bottom of the baking dish. Place 3 each of lasagna noodles over the sauce.
7. Spread half of the ricotta mixture over the noodles, followed by a layer of the sautéed vegetables and a sprinkle of 1 cup of shredded mozzarella cheese.
8. Repeat the layering process: a layer of sauce, 3 noodles, the remaining ricotta mixture, vegetables, and another 1 cup of mozzarella cheese.
9. Finish with a final layer of noodles, the remaining sauce, and top with 1 cup of mozzarella cheese and a sprinkle of fresh basil.
10. Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
11. Remove the lasagna from the oven and let it rest for 10 minutes before slicing. Serve with fresh basil on top.