Preheat oven to 400 degrees F.
Heat oil in a large skillet and cook the onions, zucchini, squash, and mushrooms for 5-6 minutes over medium-high heat.
Stir in the fresh minced garlic and red crushed pepper, cook for an additional 30 seconds.
Season with salt and pepper.
Add the crushed tomatoes and 1 tbsp fresh basil. Season with salt and pepper. Reduce the heat to low, cover, and cook for 20 minutes.
While the sauce cooks, in a large bowl, mix the ricotta cheese, spinach, 1 tbsp basil, egg, 2 tbsp parmesan cheese, salt, and pepper.
Spoon about 1 cup of the vegetable mixture onto the bottom of a 9x13 baking dish.
Assemble the lasagna in this order, Sauce, no-boil noodles, ricotta mixture, 1-2 tbsp parmesan cheese, mozzarella cheese.
Cover with aluminum foil and bake for 40 minutes.
Let the lasagna cool for a minimum of 20 minutes.
Serve with garlic bread if desired and enjoy!