Preheat the oven to 400 F. Prepare a large baking sheet with parchment paper. Place all the vegetables – mushrooms, bell peppers, zucchini and carrots in a mixing bowl and toss with the olive oil, salt and pepper. Pour the vegetables onto the sheet pan and spread into an even layer. Bake at 400 F for 25 minutes. When finished, remove from the oven and set aside.

Heat a large pot over medium-high heat. Add the olive oil and onion and sauté until the onion is translucent. Then add the garlic, Italian seasoning and oregano. Sauté 1-2 minutes then add the marinara sauces, dried bay leaf, salt and pepper. Stir the ingredients, reduce the heat to low, cover the pot and simmer for 12 minutes. After 12 minutes, remove the lid and discard the bay leaf. Turn off the heat and set aside.

Next make the filling by adding the one teaspoon of olive oil to another pot with the spinach. Sauté on medium heat until the spinach is wilted about 3-5 minutes.

To a mixing bowl, add the spinach, egg white, lemon juice, ricotta, parsley, basil and parmesan. Mix until well combined. Set aside.

Bring a large pot of water to a boil and add the lasagna. Cook according to package instructions. Drain and cool the lasagna noodles before assembling the casserole.

To an 8-inch by 8-inch casserole dish, add 1 cup of the marinara sauce to the bottom. Add 4 lasagna noodles, lengthwise, overlapping the edges if necessary. Add ½ cup of the ricotta mixture spreading it evenly over the top. Then add 1 ¼ cups of the mozzarella evenly over the top then add 1/3 of the roasted vegetables over the top. Repeat for a second layer. For the third (last) layer, skip the mozzarella cheese. Instead add the noodles, ricotta filling, roasted veggies then pour remaining marinara sauce over the top.

Bake uncovered at 400 F for 25 minutes. Then remove the lasagna from the oven and top with the remaining mozzarella cheese. Cover and return to the oven to finish cooking for another 20 minutes.

Remove from the oven and remove the cover. Let the lasagna rest for 15 minutes then add the parmesan on top and garnish with freshly chopped basil.