1. Cook noodles according to package directions. Drain, then lay flat on a sheet of aluminum foil.

2. Make vegetable sauce:
Heat the oven to 350°. Lightly oil 13”x9” baking dish.
Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent, about five minutes. Add garlic, red pepper flakes, zucchini, squash and a pinch of salt. Cook, stirring occasionally until softened but still with some crunch, (5-9 minutes).
Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half (5 minutes). Add basil and season to taste with additional salt and pepper.

3. Make cheese filling:
While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 t. of salt in a medium bowl until blended.

4. Assemble lasagna:
Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom (1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, cut an extra noodle and place into dish to cover where the other noodles have not).
Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture.
Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.
Cover loosely with aluminum foil and bake 20 minutes, uncover, then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.