Preheat oven to 375 degrees. In a large bowl combine spinach, ricotta cheese, eggs, garlic, and salt and pepper to taste. In a 9x13 lasagna pan, add a few oz. of the pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles. Add half the ricotta/spinach mixture by dolloping it onto the noodles, sprinkle zucchini, tomato slices, broccoli, onion, mushrooms and bell pepper slices. Add 20 or so oz. (the rest of the first jar of pasta sauce), covering the veggies, add 4 oz. of mozzarella cheese to finish off the layer. On the next layer, add 3 more lasagna noodles, the other half of the spinach and ricotta mixture, the rest of the veggies, half a jar of pasta sauce, and 4 oz. of mozzarella cheese. Then, to finish it off, layer the remaining lasagna noodles, the rest of the pasta sauce, and all remaining cheese. Bake in the oven for 40-50 minutes until cheese begins to brown.
Ready in 1¼ hour