Preheat oven to 350°F.
Mix spinach and ricotta cheese together in a large bowl and place aside.
Heat olive oil on medium heat. Add in chopped onion and garlic. Saute for 5 minutes.
Add in remaining vegetables and Italian seasoning. Saute for 10 minutes and remove from heat.
Place 1/4 cup of tomato sauce onto bottom of the pan.
Start Building Your Lasagna:
Lay 4 lasagna noodles on top of sauce.
Place half of the spinach and ricotta cheese mixture on top of noodles.
Add half of the vegetable mixture on top.
Place 1/2 of the remaining tomato sauce on top of the vegetables.
Add half of the shredded mozzarella and parmesan cheese on top.
Repeat steps for a second layer.
Cover the lasagna with foil and bake for 30 minutes covered.
After 30 minutes remove the foil and bake for 15 additional minutes.
Remove from the oven and let stand for 10 minutes before serving. Enjoy!
Decrease or increase the cheeses to your likings too!
If you don’t need to eat gluten-free simply use your favorite no-cook lasagna noodles in place of rice lasagna noodles.