Vegetable Lasagna 

1  package lasagna noodles
2 jars pasta sauce
15 ounce container part-skim ricotta cheese
1 pound fresh mushrooms, sliced
2 eggs
3/4 cup chopped green bell pepper
3 cloves garlic, minced
2 tablespoons olive oil
3/4 cup chopped onion
1 teaspoon dried basil
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Directions
Cook the lasagna noodles in a large pot of boiling water for 10 minutes. Rinse with cold water, and drain. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes. Mix together ricotta, 2 cups mozzarella cheese, and eggs. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.