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1
Preheat oven to 350u00b0 F.
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2
Fill a 9x13 inch baking pan with salted, very hot tap water. Soak lasagna noodles in this for 10 minutes. Drain and set aside.
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3
Combine and steam carrots, broccoli, mushrooms, and zucchini in microwave for about 4 minutes. Drain any liquid from vegetables. Gently toss with salt and pepper to taste.
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4
Melt butter in saucepan. Saute onions and garlic over medium heat, stirring often until onions are transparent.
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5
Add flour, salt, and pepper. Cook until bubbly.
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6
Add broth, milk, oregano, basil and 2 tablespoons parsley. Boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Remove from heat and set aside.
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7
Spread 1/3 of the sauce into 9x13 inch baking pan. Top with 3 of the lasagna noodles.
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8
Spread 1 container of ricotta cheese on top of noodles. Top with 1/2 of the spinach. Top spinach with 1/2 of the combined vegetables.
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9
Arrange with another layer of 3 noodles, half of the remaining ricotta, 1/2 of the parmesan cheese, remaining spinach, vegetables and mozzarella, and 1/3 of the sauce.
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10
Arrange remaining 3 noodles over top. Spread remainder of sauce; sprinkle with remainder of the parmesan cheese and parsley.
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11
Bake in preheated oven for 35-40 minutes, or until bubbly.
