easy veggie lasagna

I improvised a few recipes and ended up with the best lasagna I've ever made. Really light and lots of flavor.

Sauce: Saute one chopped onion, one chopped zucchini, some chopped mushrooms and a few cloves of minced garlic in olive oil. After veggies are soft, add on can of diced tomatoes (don't drain it). Add some basil and oregano, salt and pepper.

Filling:
Mix one 15 ounce container of ricotta chesse with one beaten egg and one quarter cup of grated parmesan cheese; set aside. You'll also need some shredded or sliced mozzarella but don't add this to the mixture.

Noodles:
I used regular whole wheat lasagna noodles from Fry's. You can use regular if you prefer. I boil them with some salt in the water so they don't stick together. You only need about eight noodles.

Once all ingredients are prepared, layer in this order in a two quart baking dish: sauce, noodles, ricotta mixture, mozzarella. Repeat until everything's used up. Cook at 375 for 25 minutes. Let sit for at least 10 minutes before cutting.