In a skillet sauté garlic with 2 tablespoons olive oil for one minute.
Add zucchini and eggplant, season with salt, pepper, and sauté for five minutes, set aside.
Preheat oven to 425° F.
In a large bowl season ricotta cheese with salt and pepper, stir in veggies and set aside.
Grease a 13” x 9” baking dish with 1-tablespoon olive oil.
Pour ½ jar of sauce to the bottom of the dish, cover with four sheets of pasta, slightly overlapped, then cover the pasta with ½ jar of sauce, 1/3 mozzarella, 1/3 ricotta veggie mixture, 1/3 Asiago cheese.
Repeat with the same order two more times, being careful to place the sauce strictly on the pasta.
Cover with aluminum foil and bake for 40 minutes then uncover and bake 20 minutes.
Remove from the oven and let rest 20 minutes before serving.
