Got my boyfriend modeling for this pic. (:

This is a fantastic vegetarian lasagna -- you won't miss the meat! You can add even more veggies than the recipe calls for or tailor them to your liking. Or if you're a carnivore you could add a bit of meat as well. Really, this one's an "everything-but-the-kitchen-sink" sort of recipe.

Adapted from allrecipies.

Ingredients

1 package lasagna noodles (I like using the no-cook ones!)
1 zucchini, diced
1/2 cup chopped green bell peppers
1/2 cup chopped yellow bell peppers
3/4 cup chopped onion
2 tablespoons olive oil
1 pot pasta sauce
1 container/15 oz ricotta cheese
4 cups shredded mozzarella cheese
2 eggs
2 cups shredded fresh spinach
1/2 cup grated parmesan cheese


Directions

Cook the lasagna noodles until al dente, if needed. I find the no-cook version easier and quicker (Trader Joe's sells a nice one!) but use whatever you feel most comfortable with!

In a large saucepan, cook and stir the zucchini, peppers and onion in the olive oil. Fold this into the pasta sauce; bring the mixture to a boil and let simmer for approximately 8 minutes.

Preheat the oven to 350 degrees fahrenheit. Spread about a cup of the tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer half of the lasagna noodles, half of the ricotta mix, half of the sauce and half of the parmesan cheese. Repeat the layering process, then top with the remaining two cups of mozzarella cheese.

Bake, uncovered, for 40 minutes. Let stand for 10-15 minutes before serving!

Note: This recipe benefits greatly from a homemade pasta sauce! When I get my own recipe uploaded, I will link to it here.