Farmer's Market Lasagna

This is a recipe I found I think in Parents magazine a couple of years ago-it's a favorite of ours, and better lasagna than one with meat, in our opinion!

1 zucchini, chopped
1 red pepper, chopped
1/2C carrot, shredded
3C baby spinach
1 jar pasta sauce (I tend to use a bit more)
lasagna noodles
15oz Ricotta cheese
1C shredded Mozzarella (I use a bit more of this too... of course!)

Combine zucchini, pepper and carrots in a bowl and pour in 2T water. Cover and microwave on high for 2 minutes; drain (or you can do like we do and just put it in a pot with a tiny bit of water on the stove till it gets all nice and steamy). Stir in spinach. Layer a bit of sauce, then noodles (I don't cook mine before-personal preference), then half of the veggies, then half of the Ricotta. More sauce, a third of the Mozzarella, noodles, the rest of the veggies, the rest of the Ricotta, another third of Mozzarella, noodles, the rest of the sauce, and then the rest of the Mozzarella (I go heavy on the sauce each time since I don't pre-cook the noodles). Cover tightly with foil. Cook for one hour on 350 degrees if you precook noodles, an hour and a half at 320 if you don't. Let stand 15 minutes before cutting.