Place the chopped mushrooms, red pepper, onion and zucchini on a baking sheet or pan and drizzle with olive oil. sprinkle salt and pepper and toss to coat. Roast in a preheated to 425°F oven on middle rack uncovered for 25 minutes or until tender and a bit brown around the edges. Remove from oven and reduce heat to 400°F * If you would rather saute the vegetables in a skillet on the stove, that is fine too. Just add the chopped garlic last and do not overcook. Cook the Lasagna noodles in a large pot of salted water according to the package instructions, until al dente. Drain the water and toss the noodles with some extra virgin olive oil to prevent sticking. Set aside.
Make the Ricotta filling. Combine the Ricotta cheese, egg, minced garlic, some basil flakes and salt and pepper to taste into a bowl and mix with a wood spoon or spatula until smooth and well blended.
Time to assemble the Lasagna. drizzle a TBS of Olive oil in the bottom of the 9x13" baking dish and spread evenly to cover. Then spread 1/2 cup of the marinara sauce and cover the bottom of the dish. Top with a layer of the noodles covering the dish.
Spread 1/2 of the Ricotta mixture covering the lasagna noodles evenly.
Cover the ricotta layer with 1/2 the chopped spinach and 1/2 the vegetable mixture. Spread evenly. Then top evenly with 1 cup of marinara sauce and 1/4 cup of the Mozzarella cheese. Repeat the layer starting with the noodles, then the remaining ricotta mixture, then the spinach, veggies, 1 cup marinara sauce, 1/4 cup shredded mozzarella.
Top with remaining noodles, add the remaining marinara sauce on top and the remaining shredded Mozzarella and Parmesan cheese.
Bake in a 400°F oven for 30 minutes or until the cheese is slightly browned and bubbly. Remove from oven and let stand 20 minutes before garnishing with fresh basil and kalamata olives.
Slice and enjoy!
