Quick Vegetable Lasagna

1 lb no-boil lasagna noodles

15 oz part-skim ricotta

2 eggs

5 tbsp Basil, divided

Salt, pepper, onion powder, garlic powder, oregano, basil, red pepper flakes

5 zucchini, thinly sliced

2 tomatoes on the vine, thinly sliced

1 yellow onion, thinly sliced

2 cans crushed tomatoes

8 oz of fresh mozzarella, thinly sliced

Combine ricotta, eggs, spices, and 3 tbsp basil in a bowl. In a separate bowl, combine crushed tomatoes, spices, and remaining basil to make a quick sauce. Cover the bottom of a 13x9 pan with about 1 cup of sauce. Lay down four lasagna noodles. Top with 1/3 of the ricotta mixture, 1/3 of the zucchini, tomatoes, and onion slices, and about one cup of sauce. Repeat layers. Top with remaining noodles and sauce. Cover and bake at 375 for 50 minutes. Remove foil, and top with mozzarella. Bake uncovered for an additional 10-15 minutes until cheese is bubbly.