After you have cooked the lasagna noodles, rinse them under cold water and layer them out onto a baking sheet to cool. You can spray the baking sheet with cooking spray to prevent the noodles from sticking to the pan. Set aside.

Make the ricotta - Place all of the ricotta ingredients into a high speed blender or food processor and blend or process on high until a smooth, still slightly chunky ricotta mixture forms. Taste and adjust with more salt and pepper if needed. Transfer mixture to a bowl and set aside.

Heat a skillet on the stovetop to medium heat and add the oil. Once the oil is hot, add in the onions, carrots, zucchini, mushrooms and garlic and toss and cook until the mushrooms are starting to brown and the onions, zucchini and carrots are soft. Season the veggies with salt and pepper, toss and then add in the spinach and toss and cook it with the veggies until it is wilted. Remove the pan from the heat and let the veggies cool for a few minutes.

Preheat the oven to 375 degrees F and spray a 9x13 baking dish with cooking spray. Spread ⅓ cup of the marinara sauce in the bottom of the pan. Then lay 3-4 lasagna noodles on top of the sauce. Top with ⅓ cup more sauce, ¼ of the ricotta, then ⅓ of the veggies. Repeat the layers until you have 3 layers. Top the final layer with 3-4 lasagna noodles and the remaining ricotta and sauce.

Cover and cook in the preheated oven for 30-40 minutes. Remove, let cool, top with fresh chopped basil leaves, slice and enjoy!