Step 1

Preheat oven to 350 degrees F. Coat a 9 by 13-inch lasagna baking dish with cooking spray.

Step 2

Heat oil in a large skillet over medium-high heat. Add garlic, zucchini, onion, carrot, mushrooms, Italian Seasoning, ¾ teaspoon salt and pepper to taste. Cook, stirring often until the vegetables are softened and any liquid has evaporated, 12 to 15 minutes. Remove from the heat and stir in basil.

Step 3

Meanwhile, mix ricotta, spinach, egg, the remaining ¾ teaspoon salt and pepper to taste in a medium bowl.

Step 4

Spread ½ cup marinara in the bottom of the prepared baking dish. Layer on 3 lasagna noodles (they will expand when they cook.) Add on half of the vegetables, spreading evenly. Top with half of the ricotta-spinach mixture, spreading evenly. Spoon on 2/3 cup sauce. Top with ½ cup cheese. Repeat with another layer of noodles, the remaining vegetables, the remaining ricotta, 2/3 cup sauce and ½ cup cheese. Place the remaining 3 noodles on top and spread the remaining sauce over the top ensuring the noodles are moistened with the sauce. Do not top with cheese. Cover the lasagna with a layer of parchment paper and then cover with foil.

Step 5

Bake until the lasagna is steaming hot, the top layer of noodles is fork-tender and the sauce is bubbling along the edges of the baking dish, about 50 minutes. Remove foil, top with the remaining cheese and bake until the cheese is melted, 8 to 12 minutes.

Step 6

Let cool 10 to 20 minutes before slicing and serving.