Prepare the Homemade Tomato Sauce:

• Heat 2 tablespoons of olive oil in a large saucepan over medium heat.

• Add 3 minced garlic cloves and sauté for 1-2 minutes until fragrant.

• Stir in 4 cups of crushed tomatoes, 1 tablespoon dried oregano, 1 tablespoon dried basil, and 1 teaspoon dried thyme. Season with salt and pepper to taste.

• Let the sauce simmer for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld together. If desired, add 1 tablespoon sugar to balance acidity.

Roast the Vegetables:

• Preheat the oven to 400°F (200°C).

• Arrange 1 medium zucchini (sliced), 1 cup mushrooms (sliced), and 1 medium eggplant (diced) on a baking sheet in a single layer.

• Drizzle with olive oil and sprinkle with salt and pepper.

• Roast the vegetables for 15-20 minutes, stirring halfway through, until golden and tender.

Cook the Lasagna Noodles:

• Bring a large pot of salted water to a boil. Add 12 whole wheat lasagna noodles and cook according to the package instructions, usually around 8-10 minutes.

• Drain the noodles and lay them flat on a clean kitchen towel or parchment paper to prevent them from sticking.

Prepare the White Bean Filling:

• In a bowl, mash 1 can (15 oz) of white beans (drained and rinsed) with a fork or potato masher until mostly smooth but slightly chunky.

• Season with salt and pepper to taste. Set aside.

Prepare the Spinach-Ricotta Mixture:

• Sauté 2 cups of fresh spinach (or use 1 cup cooked spinach) in a pan with a little olive oil until wilted, about 2-3 minutes. Let cool.

• In a separate bowl, combine the cooked spinach with 1 cup of ricotta cheese. Stir until fully mixed. Add a pinch of salt and pepper to season.

Assemble the Lasagna:

• Preheat your oven to 375°F (190°C).

• Spread a thin layer of homemade tomato sauce at the bottom of a 9×13-inch baking dish.

• Layer 3 lasagna noodles on top of the sauce.

• Spread half of the white bean mixture over the noodles, followed by half of the roasted vegetables and a generous portion of the spinach-ricotta mixture.

• Repeat the layering process with another layer of noodles, sauce, white beans, vegetables, and spinach-ricotta mixture.

• Finish with a final layer of noodles, topped with the remaining sauce and a generous amount of shredded mozzarella, ricotta, and Parmesan cheese.

Bake the Lasagna:

• Cover the lasagna with aluminum foil and bake for 25-30 minutes.

• After 30 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.Remove from the oven and let the lasagna rest for 10 minutes before slicing.