Directions:

Preheat oven to 375 degrees F. Heat olive oil in skillet over medium heat. Add chopped zucchini, carrot, onion, and garlic. Saute until onions are translucent and vegetables begin to soften, about 7-10 minutes. Remove from heat. While the vegetables are cooking, mix together ricotta and egg, then mix in fresh spinach so that it creates a paste-like mixture. Set aside.

Grease a 9x13 pan. Pour a small amount of marinara sauce on the bottom of the pan and top with four noodles. The noodles may need to overlap some. Top the noodles with half of the ricotta-spinach mixture, and half of the sauteed vegetables. Then layer again with marinara, noodles, the remaining ricotta-spinach mixture, remaining sauteed vegetables, and some marinara. Layer 4 more noodles and remaining marinara, then top with mozzarella. Cover with aluminum foil and bake in oven for 40 minutes covered and then uncovered for another 10 minutes.