Preheat your oven to 375°F. Prepare a 9 x 13 baking dish by spraying it with nonstick cooking spray.

Cook the lasagna noodles according to package directions until al dente. Drain and set aside.

In a large frying pan over medium heat, cook the breakfast sausage until brown and no longer pink. Transfer to a plate lined with paper towels.

Using the same frying pan, add the diced onions and bell peppers. Cook until tender and onions are translucent.

Combine the browned sausage with the cooked vegetables in the pan.

In a medium bowl, combine Ricotta cheese, oregano, and basil. Mix until well blended.

In a large bowl, whisk together eggs, milk, salt, and pepper until fully incorporated.

Layer the lasagna: Start with ¼ cup of the egg mixture at the bottom of the baking dish. Layer on 3 lasagna noodles, followed by half of the Ricotta mixture, half of the sausage and vegetable mixture, and 1 cup of sharp and Monterey jack cheese. Add another layer of 3 noodles, the remaining Ricotta mixture, remaining sausage and vegetable mixture, 1 cup of cheese, and the remaining egg mixture. Top with 3 noodles and remaining cheese.

Cover the dish with foil and bake in the preheated oven for 45-50 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and eggs are set.