Veggie Roasted Veggie Veggie Lasagna

2 Supersized Zucchini
6 Heads of Broccoli
3 Carrots
30 oz Spinach

2 T Olive Oil
3 Onions, diced
3 Cloves Garlic
1T Basil
1T Oregano
1 t Italian Seasoning
2T tomato paste
56oz Crushed Tomatoes
28oz Diced Tomatoes, slightly drained

60 oz Low-Fat Ricotta
1t salt
1t pepper
1t garlic powder
½ bunch parsley, finely chopped

4 C Mozzarella Cheese
1 Box no-boil lasagna noodles

Spray 2 cookie sheets with oil. Slice Zucchini into large pieces ½ in thick. Lay tightly on cookie sheets and roast for 25 min. Flip slices and roast additional 15 minutes. Let cool. Slice into bite sized pieces.
Cut Broccoli into florettes. Cut carrots into thin slices. Combine. Sprinkle lightly with S&P. Spray a cookie sheet with oil. Layer vegetables and roast for 25 min.
Make scratch tomato sauce. Heat 2 T Olive Oil in a pan, add diced onion and cook until they begin to sweat. Add 3 Cloves Garlic, basil, oregano & italian seasoning. Cook for 5-7 minutes until starting to get golden. Add tomato paste. Stir until well combined. Add crushed & diced tomatoes. Bring to a boil, then immediately turn down to simmer. Simmer until ready to assemble, at least 15 min.
Wilt the spinach in the microwave. I covered it with saran wrap and added a T of water, then microwaved for 3 min. Drain and toss with Broccoli & Carrots, after roasted.
Combine Ricotta cheese with 1t salt, 1t pepper, 1t garlic powder, and ½ a bunch of parsely.
Spray 2 9x13 (or larger) pans with oil. Assemble each pan of lasagna.
Place a ladle of sauce in the bottom of the pan. Cover with 4 lasagna noodles, layer with ricotta. Layer with zucchini. Layer with mozzarella, layer with other veggies, layer with sauce. Repeat.
Save some mozzarella for the top of the lasagna. Bake 350 for 30-45 min, until bubbly and meltey.