• 1 cup chopped carrots
• 3 medium zucchini, about 2 ½ to 3 cups finely chopped – mine were in 1/4-inch or less pieces
• 2 cups squash, finely chopped – 1/4-inch or less pieces
• 2 cups chopped broccoli
• 20 ounces chopped frozen spinach, thawed and drained well (or squeezed through a towel)
• 3 cups ricotta cheese
• ½ teaspoon salt
• 16 ounces mozzarella, shredded (about 4 cups)
• 4-6 ounces Parmesan cheese, shredded (about 1 1/2 cups)
• 2 jars (24-ounces each) pasta sauce, or use 6 cups of homemade sauce (see note)
• 12 no-boil lasagna noodles, I love the Barilla brand, or 12 regular lasagna noodles, boiled and drained

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Combine all the chopped vegetables (carrots, broccoli, zucchini, squash) with 1/2 teaspoon salt. Briefly steam them for 2-3 minutes to soften them slightly. They will finish cooking and become perfectly tender in the oven as the lasagna bakes.
3. In a medium bowl, thoroughly combine the ricotta cheese, thawed and well-drained spinach, and remaining salt. Mix until well incorporated.
4. Lightly grease a 9×13-inch baking pan. Spoon about 3/4 cup of pasta sauce onto the bottom of the pan and spread it into a thin, even layer. Arrange four no-boil lasagna noodles over the sauce, overlapping them slightly if necessary to cover the base. Evenly spread 1/3 of the lightly steamed vegetables over the noodles. Follow with 1/3 of the ricotta mixture, spreading it gently. Sprinkle with 1/3 of the mozzarella and 1/4 of the Parmesan cheese. Pour 1/3 of the remaining sauce over the cheese layer, lightly spreading it to the edges of the pan. Repeat these layers (noodles, vegetables, ricotta, mozzarella/Parmesan, sauce) two more times. Finish the final layer with the last of the sauce, then sprinkle the remaining Parmesan cheese generously over the top. This lasagna will appear quite tall, piled above the rim of your 9×13-inch pan, but it will settle beautifully as it bakes.
5. Cover the lasagna tightly with a sheet of lightly greased foil. It’s crucial to place the 9×13-inch pan on a larger baking sheet lined with foil. This prevents any potential overflow or bubbling sauce from spilling into your oven as it cooks. Bake, covered, for 50 minutes. After 50 minutes, remove the foil and bake for an additional 10 minutes, or until the top is golden brown and bubbly. Let the lasagna stand for 15 minutes before slicing and serving. This resting period allows the layers to set, making for cleaner, more intact slices.

Lining the Oven: When first assembled, this lasagna is indeed piled quite high, often extending above the rim of the baking pan. Initially, I worried about an “exploding volcano” of lasagna in my oven! However, I was pleasantly surprised to find that it settles beautifully while baking. Nevertheless, to save yourself from potential oven cleanup, always place the lasagna pan on a foil-lined baking sheet. This catches any accidental drips or bubbles, ensuring a spotless oven and stress-free baking.

Make-Ahead & Freezing: This lasagna is an excellent make-ahead meal. Assemble it completely, cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours before baking. For freezing, assemble but do not bake. Wrap tightly in several layers of plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 10-15 minutes to the covered baking time.

Vegetable Variations: Feel free to customize the vegetables based on season and preference. Bell peppers, mushrooms, eggplant, or even finely chopped cauliflower can be wonderful additions. Just ensure they are chopped to a similar size and briefly steamed to pre-soften, like the other vegetables.