Preparation

1. Preheat oven to 375 degrees. Parboil lasagna sheets for 4 to 5 minutes. Drain and run cold water over the noodles so they don't stick together. Set aside.
2. In a medium saute pan, heat oil over medium heat and add the onion and carrot and cook till soft, about 4-5 minutes. Add the squash and cook another 5 minutes. Add the asparagus and garlic and cook for 2 minutes. Remove from heat when all veggies are cooked but still have some crunch. Season with salt and pepper and let cool.
3. In a small bowl, mix drained beans with italian seasoning and salt and pepper to taste. Set aside.
4. Coat the bottom of a 9 X 13 baking pan with 3/4 cup of marinara sauce. Place a layer(4 sheets) of noodles over the sauce. Sprinkle beans over the pasta. Next, layer drained spinach, 3/4 cups mozzerella cheese and 1/4 cups parmesan cheese. Layer 3/4 cup of sauce, then the noodles(4 sheets), then the sauteed vegetables, then 3/4 cup of mozzarella cheese, then final row of noodles. Spread the remainder of the sauce and the remaining cheeses on top. Cover with foil and bake 35 minutes. Remove foil and bake for an additional 10 minutes until bubbling and starting to brown. Remove from oven and let rest 10 minutes before slicing into servings. Serve sprinkled with chopped basil if desired.