9 uncooked lasagna noodles
3 Tbsp extra virgin olive oil, plus more for drizzling
12 oz portobella mushroom, sliced into 1/4-inch thick pieces
1 medium zucchini, sliced lengthwise into 1/4-inch thick strips
1 red onion, sliced into 1/4 inch thick rings
10 oz frozen spinach, thawed, and excess water squeezed out
1 (26 oz) jar pasta sauce - I used Bertolli Tomato Basil
8 oz ricotta cheese
2 packages (16 oz total) Kraft shredded Italian cheese blend
Preheat the oven to 375 degrees. Bring a pot of water to boil and cook lasagna noodles according to package directions, until al dente. Drain noodles well and arrange in a single layer on a dish towel lined baking sheet. Drizzle with olive oil (I also brush the entire noodle so it wouldn't dry out) and set aside
Spread the mushrooms on a baking sheet. Spread the zucchini and onions on another baking sheet. Drizzle each with 1 1/2 Tbsp of olive oil and season with salt & pepper. Roast the mushrooms for 25 minutes and the zucchini & onions for 35 minutes. Allow both to cool, then combine in a bowl with the spinach.
Spread 1/4 of the pasta sauce on the bottom of a 9x13 baking pan. Place three lasagna noodles and then layer with 1/3 the ricotta, 1/4 the pasta sauce, half the vegetables, & 1/3 of the Italian cheese. Place three more lasagna noodles and repeat the layers. Place the last three lasagna noodles and then add the remaining ricotta, sauce, and lastly the Italian cheese.
Cover loosely with foil and bake for 45 minutes. Remove the foil and increase the oven temperature to 450 degrees, baking for about 10 minutes more (until the cheese bubbles and is starting to brown around the edges).
Remove from oven and let stand for 10 minutes before serving.