In Italy, lasagne is usually eaten as the first course, but we all know how substantial it can be. This version is so full of veggies that it’s virtually a “garden in a pan.” Don’t worry about the long list of ingredients. The only time-consuming part is chopping the vegetables. After that it’s a breeze!
To prepare vegetables: heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, carrots, and garlic. Cook, stirring frequently, 3 minutes. Add remaining vegetables, except spinach. Sprinkle with spices. Cook, stirring frequently, 5 minute. Remove from heat and stir in spinach. Set aside 1 cup of the vegetables.
To prepare cheese filling: set aside 1/2 cup of the Mozzarella cheese. In a medium bowl, combine remaining Mozzarella cheese with ricotta and Parmesan. Mix well.
To assemble: spread 1 cup of the sauce in the bottom of prepared pan. Top with a third of the noodles, then 1/2 cup of the sauce. Next, spoon half of the cheese mixture over the noodles. Top with half of the vegetables, pressing them down into the cheese. Top with another 1/2 cup of the sauce.
Top with another third of the noodles. Press them down firmly onto the filling. Repeat layers, adding 1/2 cup sauce, remaining cheese, remaining vegetables, 1/2 cup sauce, and remaining noodles. Again, press noodles down firmly.
Spoon reserved vegetables over noodles. Top with remaining sauce, making sure noodles are entirely covered with sauce.
Cover and bake 40 minutes. Uncover and spoon sauce from sides of pan over noodles. Sprinkle with reserved Mozzarella cheese and continue to bake uncovered, 30 minutes more. Let stand 5 minutes before serving.