Billi's Vegetable Lasagna

1 lb. lasagna noodles, I used the no boil type
2 c. shredded cheddar cheese
2 c. ricotta cheese
2, 15 oz. cans diced tomatoes, undrained, (I used Del Monte with basil, garlic and oregano)
6 oz. can tomato paste
1 small onion, chopped
1 carrot, thinly sliced, (I used 1 1/2 c.)
2 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
1 egg
15 oz. can tomato sauce
1 box frozen spinach, optional, (I used Birdseye steamfresh broccoli instead)
1 green pepper, chopped
3 small to medium zucchini, sliced, (I used 1 1/2 c. zucchini & 1 1/2 c. butternut squash)
Italian seasoning to taste
Panko Italian seasoned bread crumbs, optional

Preheat oven to 375. Spray 9x13 baking dish. Saute veggies in large skillet for 5 minutes. Add seasonings. Stir well. Simmer 3 minutes. Combine tomato sauce and tomato paste together until sauce is absorbed. Add to veggie mixture. Cover and simmer 30 minutes. Cook spinach as directed on box, if using. Combine egg and ricotta. Add drained spinach. Store in refrigerator until ready to use. Place layer noodles on bottom of dish. Add layer of veggies, then layer of ricotta. Add layer of cheeses:  Mozzarella, cheddar, and Parmesan. Repeat layers, ending with cheese. Top with bread crumbs before baking, if using. Bake 45-55 minutes. Cover with foil to prevent burning if needed. Allow to set 10 minutes before serving. Serve with cheesy pull apart bread. Yum!!

1st picture is veggies sauteing in skillet. 2nd picture is a serving after baking.