lasagna minus the meat

i actually hate vegetable lasagna but i decided to try it out anyways. i really enjoyed it!

ingredients
2 cups of sliced carrots
2 cups sliced mushrooms
2 medium zucchini sliced
1 large squash sliced
1 cup green bell pepper chopped
2 cups onions chopped
4 cloves garlic chopped
oregano
salt + pepper
mrs. dash original seasoning
2 15.5 oz can northern beans (no salt added, drained)
12-14 lasagna noodles
2 jars of tomato sauce (i used prego traditional and it tasted fine)
8 oz ricotta cheese
4 cups mozzarella cheese
1/3 cup parmesan cheese


Heat oven to 350 degrees. Boil lasagna noodles according to package. In  a large skillet heat up the carrots, mushrooms, zucchini, squash, onions, bell pepper and garlic. Cover with lid and let cook till carrots are tender (around 15 minutes). Once cooked season to taste and add northern beans. Mix ricotta cheese, 2 cups of mozzarella cheesea, and the parmesan cheese together in a separate bowl. Put 1/3 cup tomato sauce in bottom of pan, top with 4 noodles (they'll be slightly overlapping). Top with 1/3 of ricotta cheese mixture, then add 1/3 of the vegetable mix. Finally, top with 1/3 of the remaining sauce. Repeat two more times. Then top with remaining mozzarella cheese. Bake for 40 minutes uncovered. If the cheese starts to brown you may cover it, but I didn't personally have this problem.
NOTE: This makes a HUGE portion so if i was only making it for my family of 5 i would probably cut it in half.