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1
Spray a 13x 9 pan with cooking spray and preheat oven to 350 degrees.
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2
Set pan aside.
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3
Fill a large saucepan with water and bring to a boil over high heat; Add lasagna noodles and cook according to package directions; Remove from heat.
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4
Meanwhile, continue preparing lasagna filling.
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5
Combine ricotta cheese and spinach in a small bowl and mix well; Set aside.
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6
Spray large skillet or wok with olive oil cooking spray and heat pan over medium-high heat.
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7
Cook zucchini, yellow squash, mushrooms, carrots, broccoli and garlic until tender.
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8
Add Italian seasoning and set aside to cool.
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9
Heat 4T olive oil in saucepan over medium heat.
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10
Add onions and saute until tender, about 5 minutes.
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11
Add flour, salt and pepper and continue to saute, stirring constantly, about 5 minutes while gradually increasing heat to medium-high.
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12
Stir in milk and cook until thickened; Remove from heat and stir in 1/2c parmesan cheese.
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13
Spoon just enough white sauce into lasagna pan to barely cover the bottom.
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14
Line with 3 noodles and spoon 1/3 of the ricotta mixture (itll be a thin layer) down the center of each noodle.
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15
Top with 1/3 of the vegetable mixture and sprinkle 1/3 of the mozzarella cheese (about 1c) over top before covering with 1/3 white sauce.
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16
Repeat 3 noodles; 1/3 each ricotta mixture, vegetable mixture and mozzarella cheese topped with 1/3 white sauce for second layer.
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17
Repeat layering for third layer but omit remaining mozzarella cheese and set aside.
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18
Cover with aluminum foil; Bake 30 minutes until hot and bubbly.
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19
Remove aluminum foil and add remaining mozzarella cheese, 3T parmesan cheese, parsley and basil.
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20
Bake until top is browned, about 10 more minutes.
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21
Remove from oven and let sit 10-15 minutes before cutting and serving.
