Garden Vegetable Lasagna

For the Vegetable Layers:

1 tablespoon olive oil

1 large zucchini, sliced

1 large yellow squash, sliced

1 red bell pepper, cut into strips

1 small eggplant, sliced

1 cup fresh spinach leaves

Salt and pepper, to taste

1 teaspoon Italian seasoning

For the Ricotta Mixture:

15 ounces ricotta cheese

1 egg

1/4 cup grated Parmesan cheese

1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)

Salt and pepper, to taste

Additional Ingredients:

9–12 no-boil lasagna noodles

2 cups marinara sauce

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese for topping