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1
Preheat the oven to 350 degrees F.
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2
Combine all the chopped vegetables (carrots, broccoli, zucchini, squash) with 1/2 teaspoon salt and steam briefly, for 2-3 minutes, to soften them just a bit (theyll finish cooking in the oven after the lasagna is assembled).
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3
In a medium bowl, combine the ricotta, spinach and a bit more salt.
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4
Mix well.
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5
Lightly grease a 9X13-inch pan.
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6
Spoon about 3/4 cup of the pasta/marinara sauce onto the bottom of the pan and spread around.
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7
It will be a thin layer.
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8
Cover with four no-boil lasagna noodles, overlapping slightly.
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9
Spoon on 1/3 of the lightly steamed vegetables and spread evenly.
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10
Spread 1/3 of the ricotta mixture over the vegetables then sprinkle with 1/3 of the mozzarella and 1/4 of the Parmesan cheese.
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11
Pour 1/3 of the remaining sauce over the cheese, lightly spreading it to the edges.
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12
Repeat the layers (noodles, vegetables, ricotta, mozzarella/parm, sauce) two more times, ending with the last of the sauce.
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13
Sprinkle the remaining Parmesan cheese over the top.
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14
This lasagna will be piled high above the rim of your 9X13-inch pan, but it will settle as it bakes.
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15
Cover the lasagna with a sheet of lightly greased foil and place the 9X13-inch pan on a large baking sheet lined with foil (this is important since the lasagna will bubble and spit over the edge a bit as it bakes).
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16
Bake, covered, for 50 minutes.
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17
Uncover and bake 10 minutes longer.
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18
Let stand for 15 minutes before serving.
