Preheat your oven to 350°F (175°C). Gather your ingredients and prep your workspace.

Boil water in a large pot, adding a pinch of salt. Cook your lasagna noodles according to package instructions until al dente, about 8-10 minutes.

In a large skillet, heat olive oil over medium heat. Sauté chopped onion and garlic until translucent, about 3 minutes.

Add zucchini, bell pepper, spinach, and mushrooms to the skillet. Sprinkle in Italian seasoning, along with salt and pepper. Cook until vegetables are tender, about 5-7 minutes.

In a bowl, combine ricotta cheese, shredded mozzarella, and grated Parmesan. Mix until smooth and creamy.

In a medium baking dish, spread a layer of béchamel sauce on the bottom. Layer with cooked noodles, ricotta mixture, sautéed veggies, and more béchamel. Repeat until all ingredients are used, ending with noodles on top.

Pour any remaining béchamel sauce over the top layer of noodles and sprinkle with remaining mozzarella and Parmesan.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden and bubbling.

Let cool for about 10 minutes before slicing. Garnish with chopped fresh basil before serving.