Preheat oven to 375° and prepare a 9 x 13 baking dish by spraying with nonstick cooking spray.
Cook lasagna noodles according to package directions for al dente.
In a large frying pan, over medium heat, cook sausage until brown and no longer pink. Remove sausage and place on a plate lined with paper towels. Drain a majority of the grease and set aside.
In the same frying pan, add onions and bell peppers. Cook on medium-high heat until vegetables are tender and onions are translucent.
Add sausage back to the pan with the vegetables, stir to combine.
In a medium bowl, add ricotta cheese, oregano, and basil and mix until combined.
In a large bowl, whisk together eggs, milk, salt, and pepper.
Place ¼ cup of egg mixture in bottom of baking dish. Layer with 3 lasagna noodles on top, followed by half of the Ricotta cheese mixture, half of the sausage and veggie mixture, and one cup of cheese.
Add 3 more noodles, remaining ricotta cheese mixture, sausage and veggie mixture, 1 cup of cheese, and the remaining eggs.
Top with 3 noodles and the remaining cheese.
Cover with foil and bake for 45-50 minutes.
Remove foil and bake for an additional 15-20 minutes or until cheese is bubbly and eggs are set.