Vegetable Lasagna Delight

Boil a large quantity of water in a massive pot until it reaches its boiling point. Submerge lasagna noodles within the boiling water for 10 minutes, or until they reach the desired level of firmness. Remove from the boiling water and rinse with icy cold water, followed by draining excess moisture.

Heat a substantial amount of oil in an enormous saucepan over high heat. Introduce sliced mushrooms, green peppers, onions, and minced garlic into the saucepan; stir constantly until they reach a tender state, approximately 5 minutes. Incorporate pasta sauce and fragrant basil leaves into the mixture; bring the contents to a rolling boil. Gradually reduce heat, and let simmer for 15 minutes.

Concurrently, combine ricotta cheese, 2 cups shredded mozzarella cheese, and eggs in a medium-sized bowl.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a standard 9x13-inch baking dish with a non-stick coating.

Pour 1 cup of cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Arrange half of the lasagna noodles in a single layer on top of the sauce, followed by an equal division of ricotta mix, sauce, and grated Parmesan cheese. Repeat the layering process once more with noodles, ricotta mix, sauce, and Parmesan cheese. Finish the dish by sprinkling the remaining 2 cups of shredded mozzarella cheese on top.

Bake the lasagna in a preheated oven, uncovered, for 40 minutes. Allow it to rest for 15 minutes before serving.