Veggie Lasagna

This was like a long time dream of mine to try. Turned out really good, except that it was little bland just like an Italian food. More pictures..Veggie Lasagna
Recipe:
* 1 pound pack Lasagna pasta (dry), Organic part skim Mozzarella cheese from Trader Joes, Ricotta cheese 15oz fat free, Tomato Basil pasta or marinara sauce 24oz or 26oz - 2, and diced veggies (Onion, color peppers, zucchini, mushrooms)
* In a big pot, boil lots of water.Cook the pasta sheets for 10 to 15mins with salt.
* Add few spoons olive oil to a tava, and saute onions and then add the veggies, saute few mins
* Add one bottle of tomato basil sauce. Cook for 10mins. Turn off. If you need spicy, add some chilli flakes and salt.
* Grease a baking tray and start to layer...sauted sauce, veggies, pasta, veggies, cheese, pasta...
* Finish with pasta, sauce and cheese on top.
* Preheat oven in bake - 375 F, then place the tray with aluminum foil covered and poked with fork. Cook for 30mins, then uncover and cook for 20mins. Turn off oven and let it stay for 10mins.
Note: Personally I wasnt handling the ricotta cheese well, may be that needs to go into the cooked veggies as the texture is not spreadable!