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Cook lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
Heat oil in a large saucepan. Add mushrooms, green peppers, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer for 15 minutes.
While the sauce is simmering, mix together ricotta, 2 cups mozzarella cheese, and eggs in a medium bowl.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Spread 1 cup cooked tomato and vegetable sauce into the bottom of the prepared baking dish. Lay down ½ of the lasagna noodles and layer ½ each of the ricotta mix, sauce, and Parmesan cheese on top. Repeat layering again with noodles, ricotta mix, sauce, and Parmesan cheese. Top with remaining 2 cups mozzarella.
Bake in the preheated oven, uncovered, for 40 minutes. Let stand for 15 minutes before serving.