Convenient Vegetarian Lasagna

2 (12 ounce) packages lasagna noodles

2 pounds ricotta cheese

4 eggs

1 cup grated Parmesan cheese

⅓ cup chopped fresh parsley

2 teaspoons dried basil

ground black pepper to taste

½ cup olive oil

1 ½ cups chopped onion

1 cup sliced carrots

1 ¼ cups chopped green bell pepper

1 (16 ounce) package chopped frozen broccoli, thawed and drained

3 cups chunky-style spaghetti sauce

2 cups shredded mozzarella cheese, divided

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.

Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.

Preheat oven to 350 degrees F (175 degrees C).

Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.

Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.