veggie lasagna

1 9oz box whole wheat lasagna (no bake, the brand she used was Gia Russa, but I am sure you could use any no bake noodle)
2 24 oz jars tomato basil spaghetti sauce
2 eggs
2 lbs. ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan or romano cheese
1 Tablespoon dried parsley flakes
2 medium sized zucchinis or 3 small (my mom used a combo of yellow squash and zucchini)
1 8oz package baby bella sliced mushrooms
1 6 oz package baby spinach
3 tablespoons olive oil
2 cloves fresh garlic minced (she used more garlic)
additional grated parmesan and romano cheese

1. Preheat oven to 400 degrees. Spray 9X13 glass baking dish (if using a foil pan it says to allow 10-15 extra minutes to cook) with nonstick cooking spray
2. In a medium bowl combine:ricotta, mozzarella, grated cheese, eggs and parsley; set aside.
3. In a large skillet, heat olive oil and saute garlic; add zucchini, squash, mushrooms and gently saute for approximately 2-3 minutes (careful not to overcook, they will continue to cook while baking); set aside
4. remove lasagna from box, DO NOT BOIL
5. To assemble, cover the bottom of the baking dish with 3/4 c sauce
6. Layer 4 uncooked noodles (slightly overlapping), 1/3 of ricotta cheese mixture, 1/3 of veggies and 1/3 of spinach. Drizzle 3/4 cup of sauce over veggies. Next layer another row of noodles and press down slighlty, repeat previous steps until there are 4 layers. Top with 3/4 cup sauce
7. Cover with foil and bake for 45-50 min or until hot and bubbly.
8. Remove from oven and let stand for 15-20 min before cutting and serving. Heat remaining sauce and serve with lasagna.