Vegetable Lasagna

I channelled Pioneer Woman on this recipe. I saw her vegetable lasagna a few months ago. Yum! I changed it up quite a bit, but the basic method is the same. I used less noodles, less ricotta, less egg, different veggies/herbs. Whatever you do, don't leave out the wine. This is what makes the sauce taste so good! It is my new summer lasagna.

Ingredients:
9 cooked lasagna noodles
2 T olive oil
1 onion, chopped
4 cloves garlic, minced
1 red pepper, Diced
1 eggplant, Chopped
3 squash (yellow Or zucchini), Diced
1 can (28 Ounce) crushed tomatoes
1/2 cup White Wine
1/4 cup Fresh basil, chopped
1 t fresh oregano, chopped
1/2 teaspoon Kosher Salt (more To Taste)
Freshly Ground Black Pepper
1/2 Teaspoon Red Pepper Flakes
15 oz ricotta cheese
1 egg
2 cups mozzarella, shredded
1/2 cup Grated Parmesan
1/4 teaspoon Kosher Salt
Freshly Ground Black Pepper
Extra Parmesan Cheese, For Sprinkling

Preparation Instructions
Preheat oven to 350 degrees.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and eggplant and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes. Stir to combine and let simmer for 20 minutes or so. Stir in chopped basil and oregano.
In a separate bowl, combine ricotta, egg, Parmesan cheese, salt, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer three cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.