To save the time, no boiling – oven ready noodles can be used. In that case after mounting wait for 20 minutes for Lasagna noodles to soften

Methods:

Saute garlic in cooking oil, add spinach and salt. After the spinach has shriveled keep the pan open to evaporate all the water.

Add grilled vegetables and mushrooms, cook for 5 minutes on low heat.

After it has cooled down add 1 cup mozzarella and mix.

Saute onion on high heat. After onion becomes transparent add olive oil and lower the heat till onion is  caramelized.

Let onion cool down to room temperature, add ricotta cheese and one tea spoon of black pepper.

Cook lasagna noodles in a large pan, filled up to 3/4th of the pan with water. Add 1 tea spoon salt and 1 table spoon of oil in the water.

After the water boils add a few at a time lasagna noodles, cook for 10 minutes.

Remove and place them in cold water.

For mounting use a deep lasagna tray 15-1/4×10-1/2×4-1/2 inches

Sauce:

Saute garlic in cooking oil add onion, cook till transparent add tomatoes and salt. After tomatoes are cooked add rest of the ingredients and olive oil, mix, cover and simmer for 5 minutes.

Mounting lasagna:

No need to use Pam or grease the tray, just spread a kitchen towel, cut the excess for not catch fire.

Spread 1/4 of the sauce on the towel, arrange the lasagna noodles on the sauce.

Mount lasagna alternating with veggies and ricotta cheese, covering each layer with sauce.

On the top  layer spread the remaining sauce and mozzarella cheese.

Bake lasagna for 40 minutes in preheated oven at 400 F