Preheat your oven to 375°F (190°C).

In a large skillet, heat olive oil and sauté chopped onion until translucent.

Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender.

Incorporate cubed butternut squash and cook until slightly softened.

Fold in chopped spinach and season with salt, pepper, basil, and oregano.

In a bowl, mix ricotta cheese with half of the mozzarella and half of the parmesan until smooth.

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Layer three lasagna noodles over the sauce and add half the ricotta mixture.

Add half of the vegetable mixture on top of the ricotta layer, followed by another layer of marinara sauce.

Repeat the layering process with remaining noodles, ricotta filling, and vegetable mixture.

For the top layer, lay down the last three noodles, cover with marinara sauce, and sprinkle with remaining cheeses.

Cover with aluminum foil and bake for 25 minutes, then remove foil and bake for another 15–20 minutes until golden brown.

Allow lasagna to cool for 10 minutes before slicing.