Preheat oven to 350º. In a medium size bowl, add the ricotta, two eggs, parsley, half of the shredded mozzarella cheese. Mix well.
2 26-ounce Tomato Sauce (recipe below) 1 box oven-ready Lasagna Noodles 2 Zucchini (sliced on bias) 1 cup Parmesan Cheese (plus more for garnish)
Cover the bottom of a 13 x 9” baking dish with sauce. Place noodles on the bottom. Spoon ricotta mixture liberally on the noodles. Ladle a cup or sauce then shingle zucchini on top. Repeat layering, this time laying single layer of raw zucchini on top of ricotta mixture then sauce then noodles- end with tomato sauce. Sprinkle Parmesan and / or mozzarella cheese on top. Cover tightly with foil; cook 55 to 60 minutes until noodles are soft when pierced. Allow to cool before cutting.
1 Onion (sliced thin) 3 Bell Peppers (sliced) 2 Garlic cloves (minced) 8 ounces sliced Cremini or White Button Mushrooms Red Pepper Flakes (to taste) 2 26-ounce store bought Tomato Sauce Salt and freshly cracked Black Pepper 1 tablespoon Sugar fresh Basil
For the Tomato Sauce: Sauté onions, peppers and garlic. Add mushrooms and sauté until vegetables are soft. Sprinkle on red pepper flakes to taste (2 to 3 tablespoons, closer to 3 or 4 for me). Add tomato sauce. Add, salt, pepper and sugar to taste. Add torn basil and heat through for approximately 15 minutes.