• Heat oven to  375˚F.
• Bring a large pot of lightly salted water to a boil. Boil lasagna sheets in boiling water until al dente, for about 8 minutes. Drain the pasta, and rinse with cold water. Set aside.

How to Make Tomato Sauce:

• To make the tomato sauce, heat the olive oil over medium heat in a large skillet. Add onions and garlic and sauté until the onion is translucent. Add Italian seasoning (or substitute with teaspoon dried oregano), salt, pepper, basil and sautee for another minute. Add tomato sauce. Simmer for about 10 more minutes, until thickened. Set aside.

How to make Cheese Sauce:

• In a separate pan, heat olive oil over medium-high heat. Add carrot, zucchini, yellow squash, and red bell pepper to the pan. Sauté the veggies until they are tender, stirring occasionally.
• Once the vegetables are soft, add in a handful of fresh baby spinach and cook until wilted.
• Transfer the sautéed veggies to a blender, add ricotta cheese and cottage cheese. Blend until the mixture is smooth.
• Stir freshly ground black pepper and Italian seasoning into the cheese and vegetable mixture, to taste.

How to Assemble Lasagna:

• To assemble, add ½ cup pasta sauce to a 9×13 baking dish and spread evenly. Arrange 3 cooked lasagna sheets in a single layer. Spread ⅓ of the tomato sauce mixture, ⅓ of the vegetable & cheese mixture, and a cup of mozzerella cheese, in an even layer. Repeat this step for a total of 2 layers.
• For the third and final layer, add 3 lasagna sheets topped with remaining tomato sauce. Add artichoke hearts, kalamata olives and sun-dried tomatoes (optional). Add the remaining cheese mixture and a finish with mozzarella cheese.
•  Poke 9 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 40 minutes.
• Remove foil and broil for 3 to 5 minutes, or until cheese turns golden brown. Let lasagna rest 30 minutes before slicing.