Vegetable Lasagna

Ingredients

• 10 ounces, weight lasagna noodles
• 2 tablespoons olive oil
• 1 whole medium onion
• 4 cloves garlic
• 1 whole red bell pepper, diced
• 24 ounces, weight white mushrooms, chopped
• 4 whole squash (yellow or zucchini), diced
• 1 can (28 ounce) whole tomatoes
• ½ cups white wine
• ¼ cups fresh parsley, chopped (more to taste)
• ½ teaspoons kosher salt (more to taste)
• freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 30 ounces, weight ricotta cheese
• 2 whole eggs
• ½ cups grated parmesan
• ¼ teaspoons kosher salt
• freshly ground black pepper
• 1 pound thinly sliced mozarella cheese
• extra parmesan cheese, for sprinkling