Epic Lasagna

Extra Virigin Olive Oil
Large Shallot
2 Zucchinis
2 Yellow Squash
2 Green Bell Peppers
3 Large Cans of Hunts Pasta Sauce
1/2 Basket of Sliced Mushrooms
1 to 1 1/2 Boxes of No-Boil Lasagna Noodles
16 oz. Ricotta Cheese
Chicken
Mozzarella Cheese, shredded
Salt & Pepper
Italian Seasoning

Preheat the oven to 375 degrees. In a large pan, add in oil and heat. Slice up shallot and sautee. Add mushrooms and then add bell pepper and let them sautee until onions are translucent and bell peppers start getting limp. Add zucchini and saute until medium done. Then pour in 2 cans of sauce, mix well, heat up. Salt and pepper and Italian seasoning to taste. Spray down pan with Pam. Place one layer of noodles, ladle sauce mixture in a thin layer. Add ricotta and chicken. Add second layer, smoosh and repeat. One layer of noodles. Last layer, add rest of sauce (can add third can at this point). Put shredded mozzarella on top. Spray down a piece of foil with Pam and cover lasagna with it. Put it in the oven for 45 minutes. After 45 minutes, take foil off and cook for 15 minutes. Take it out and cool off for 15 minutes.

This recipe is from my dad. He's a great cook and this just goes to show it. It was really yummy and I actually liked the zucchini and squash in it.