Homemade Spaghetti Sauce:
1. Large can of diced or whole tomatoes, mushed, simmered with sauteed onions and garlic, basil, oregano and sugar).
2. Add salt and black pepper to taste.
The Lasagna:
1. Preheat oven to 375 F. Heat olive oil in a large (12-14-inch) skillet over medium heat. Add onions, garlic and peppers.
2. Saute several minutes until vegetables start to soften. Add zucchini and mushrooms. Saute 2-3 more minutes until the vegetables have released most of their water.
3. Stir in spaghetti sauce. Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes. Taste and adjust seasonings.
4. In a medium bowl, mix ricotta cheese, eggs and asiago cheese together. Set aside.
5. Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan. Top with 4 lasagna noodles, going crosswise. It's okay of they overlap.
6. Top with 4 more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce.
7. Top with remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella over the spaghetti sauce. Cover with aluminum foil and bake 30 minutes.
8. Remove foil, and bake another 10-20 minutes until golden and bubbly. Let rest 15 minutes before cutting.
Bread:
1. Thaw some bread and bake with butter/minced garlic on top! or better yet, make some fresh in the bread machine and top with butter (or Earth Balance for vegans) butter/minced garlic.