Begin by cooking the lasagna noodles. Bring a large pot of water to a boil, then add the noodles and cook for approximately 10 minutes until they reach an al dente texture. Rinse them under cold water and drain thoroughly.

In a large saucepan, heat the vegetable oil over medium heat. Add the mushrooms, onion, green bell pepper, and garlic, stirring frequently until the vegetables are softened, about 5 minutes. Incorporate the pasta sauce and dried basil into the pan, bringing the mixture to a boil. Lower the heat and let it simmer gently for 15 minutes.

While the sauce is simmering, prepare the cheese mixture. In a medium-sized bowl, combine the ricotta cheese, two cups of the shredded mozzarella, and the eggs. Stir well until evenly blended.

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to prevent sticking.

Spread one cup of the prepared vegetable sauce over the base of the baking dish. Layer half of the cooked lasagna noodles on top, followed by half of the ricotta mixture, half of the remaining vegetable sauce, and a sprinkle of Parmesan cheese. Repeat these layers with the remaining noodles, ricotta mixture, sauce, and Parmesan cheese. Top the final layer with the remaining two cups of mozzarella cheese.

Bake the assembled lasagna in the preheated oven, uncovered, for 40 minutes. Once baked, allow it to rest for 15 minutes before slicing and serving.

Enjoy this hearty and satisfying dish, perfect for any occasion!