Preheat your oven to 375 degrees Fahrenheit. Spray a 9 x 13 x 2 ½-inch baking dish with nonstick cooking spray and set it aside.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the diced zucchini, chopped mushrooms, diced carrots, and diced onion. Cook for 4-5 minutes until the vegetables are tender.

Add the spinach to the skillet and cook for an additional minute until it begins to wilt.

Pour in the crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, granulated sugar, and fresh basil. Stir everything together and let it simmer over low heat for about 10 minutes. Season with salt and black pepper to taste.

Meanwhile, boil a large pot of water over high heat. Add the lasagna noodles and cook for 8-10 minutes until al dente. Drain and rinse them in cold water.

In a medium bowl, combine the ricotta cheese, grated parmesan, and the egg. Mix well.

Start by spreading 1 cup of the vegetable mixture in the bottom of the baking dish. Lay down a single layer of noodles on top. Then add ½ cup of the cheese mixture and a handful of shredded mozzarella cheese. Repeat these layers until all the ingredients are used, ending with the remaining mozzarella on top.

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the lasagna is hot and the top is bubbly and browned. Let it cool for 10 minutes before serving.