Vegetable Lazagna Alfredo Sauce (Recipe from Lynn Hopkins)

2 jars (15 oz.) Bertoli Alfredo Sauce
1/2 C. finely chopped onion
2 cloves of minced garlic
1 T. butter
1/2 red pepper
1/2 green pepper
1 medium yellow squash
1 medium zucchini squash
1 C. sliced fresh mushrooms
3 T. Olive oil
15 oz. ricotta cheese
1/3 lb mozzarella cheese
3/4 C. grated Parmesan cheese
1 egg, lightly beaten
1/4 C. chopped fresh parsley
12 lazagna noodles - uncooked

Sauce
Saute onions and garlic in butter until tender in medium frying pan.  Heat Alfredo sauce in medium saucepan - add onions and garlic and mix well.
Vegetables
Juliene peppers and squashes (not too thin); slice mushrooms.  In meium frying pan, saute vegetables and mushrooms in olive oil until just tender - do not over cook.  Set aside in two equal portions.
Filling
In medium mixing bowl, grate mozzarella cheese, add ricota, egg and parsley.  Mix well.
Putting it Together - Layer 1
Ladle a small amount of sauce on the bottom of a 9"x13" Pyrex dish, cover bottom. 
Place 4 noodles on bottom of dish.
Place half of the vegeies evenly over the noodles.
Spoon a little less than 1/3 of the sauce over the vegetables.
Spoon 1/3 of the cheese mixture over the sauce, smooth evenly over the surface.
Sprinkle 1/4 c. Parmesan cheese evnly over the top of the cheese mixture.
Putting it Together -Layer 2
Place 4 noodles to form the second layer.
Place last half of the vegeies evenly over the noodles.
Spoon a little less than 1/3 of the sauce over the vegetables.
Spoon 1/3 of the cheese mixture over the sauce, smooth evenly over the surface.
Sprinkle 1/4 c. Parmesan cheese evenly over the top of the cheese mixture.
Putting it Together -Layer 3
Place 4 noodles to form the last layer.  Spoon the rest of the sauce over the noodles - Since we're using uncooked noodles, you need a little extra sauce here to cover the noodles really well.
Spoon last of the cheese mixture over the sauce, smooth evenly over the surface.
Sprinkel 1/4 c. Parmesan cheese evenly over the top of the cheese mixture.

Cover with aluminum foil (use a bit of Pam on the foil so it doesn't stick to the lasagna). 
Bake 350 degrees for 25 minutes.
Remove the foil and bake an additional 25 minutes so cheese is lightly browned.
Remove from oven and cool at least 15 minutes before serving.

*Make the lasagna the night before you plan to serve if using uncooked noodles.  Take it out of the refrigerator 1/2 hours before baking.