Heat a large skillet over medium heat and add olive oil. Sauté garlic until fragrant, add mushrooms and cook until they release moisture. Add zucchini, bell pepper, and spinach, stirring until tender.

In a medium bowl, mix ricotta cheese, parmesan, basil, and a pinch of salt and pepper until smooth and creamy.

In a baking dish, layer marinara sauce, lasagna noodles, half of the sautéed vegetables, half of the ricotta mixture, and a generous layer of mozzarella. Repeat the layers, finishing with noodles, sauce, and remaining mozzarella.

Preheat oven to 375°F (190°C). Cover lasagna with foil and bake for 40 minutes. Remove foil for the last 10-15 minutes to brown the cheese.

Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil or parsley before serving.