• Cook the lasagna according to the box instructions.
• Heat a skillet on medium heat and add 1 tablespoon of the oil.
• Add in 2 tablespoons of the Italian herb stir in paste and 1 tablespoon of the garlic stir-in-paste.
• Mix well and add in the diced zucchini and squash.
• Mix well into the stir-in-pastes. Cook until soft - about 6 minutes. Remove from pan and set aside.
• Next, add in another tablespoon of the oil in the same skillet.
• Once warm, and in the onions and 1 tablespoon each of the Italian herbs and the oregano.
• Mix well and cook for 3 minutes.
• Add the spinach and cook until fully wilted. Remove from pan and set aside.
• Add in the final tablespoon of oil and cook the mushrooms until reduced.

Assembling the Lasagna

• Put 1/2 cup of the tomato sauce int he bottom of a 9" x 13" pan.
• Next, put down a layer of noodles.
• Next, put down a layer of half of the onions & spinach followed by the ricotta and the mushrooms.
• Cover with a layer of noodles and more sauce.
• Now, top with the zucchini and squash.
• Cover with the tomato puree, and then, half the mozzarella.
• Now add the 2nd layer of noodles and cover with sauce.
• Cover with the remaining onions and spinach.
• Cover with the remaining ricotta.
• Put most of the remaining sauce on.
• Finish with the final noodle layer.
• Top with the rest of the sauce, and then, the remaining mozzarella and the fresh mozzarella.
• Bake at 325 degrees for 45 minutes covered.
• Remove the cover and cook for another 20 minutes.
• Serve and enjoy!