1 medium zucchini, halved lengthwise and thinly sliced
2 containers (15 oz. ea.)ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
1/2 cup grated Parmesan cheese
2 jars (1 lb. 10 oz. ea.) Ragu® Old World Style® Pasta Sauce
12 uncooked lasagna noodles
How to Make It
Preheat oven to 375°. 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.
Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.
Spread 1 cup Pasta Sauce in 13- x 9-inch baking dish. Layer 4 uncooked noodles, then 1 cup Sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat. Top with remaining uncooked noodles and 2 cups Sauce. Reserve remaining Sauce.
Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered 10 minutes. Let stand 10 minutes before serving. Serve with reserved Pasta Sauce, heated.