Mix fresh, chopped herbs with the ricotta in a medium bowl and set aside.
Slice your vegetables and set aside.
Place all your ingredients out around your 12x7x4 baking dish, and you are ready for assembly!
Assemble the lasagna. Start by placing 3 overlapping lasagna noodles in the bottom of your dish, then spread about a third of the ricotta mixture on the noodles with a rubber spatula.
Next layer your zucchini, squash, and portobello mushrooms in three consecutive layers.
Top the vegetables with sauce.
Finally, add a layer of mozzarella cheese and parmesan cheese mixture.
Repeat until the pan is filled ending with parmesan. I like to add a bit of extra cheese to the top.
Bake the lasagna for 50 minutes.
Notes
Technique - Using a mandoline can help quickly and uniformly slice the zucchini and yellow squash. Variations - Different Noodles: You can use a different variety of noodles for this recipe, like no-boil lasagna noodles or whole wheat lasagna noodles.Storage - Store leftover veggie lasagna in an airtight container in the fridge for 3-5 days. Let the lasagna cool completely before storing it. Leftover lasagna can also be frozen.