Cook Lasagna noodles in salted boiling water according to instructions on package. be sure to stir while cooking to prevent sheets from sticking together. When cooked, remove from water and toss lightly in oil. Cool naturally spread out on a sheet pan. Alternatively, you can cool in ice water. Set aside
Cut all your vegetables. Saute onions, carrots, and garlic in olive oil, lightly season with salt and pepper. Cool these in a mixing bowl.
In a separate pan, saute the spinach just until wilted, Lightly season as it is cooking. Transfer it to a fine strainer and push out as much liquid as possible. Don't overcook. It may take several batches depending on how big a pan you have. Allow to cool. Then add to mixing bowl with onion, carrot, and garlic. Add in the basil.
Whisk the eggs in a small bowl.
Add the ricotta, parmesan, and 2/3 of the mozzarella to the vegetable mix. Fold in the eggs, and mix everything well.
Preheat oven to 350.
Spray a 9 by 12 casserole or 1/2 hotel pan with pan spray. Spread an even layer of sauce on the bottom. Place lasagna noodles side by side to make a layer on top of the sauce. Spread cheese filling on top of this. Top with sauce. Then repeat this process for another layer. You want 2 to 3 layers. Top the top layer of pasta with sauce and mozzarella cheese.
Bake for about an hour until it reaches an internal temperature of 165 degrees. The cheese should be a golden brown. Check after about 1/2 hour. If it is browning too quickly, you can cover it with plastic wrap and foil. Be sure to remove the coverings for the last 10 or 15 minutes for better coloring. It may take a little over an hour depending on your oven. That's why it's important to check the internal temperature.
Cool completely. Put in fridge when it is cool enough to handle and let it set up. This can be done overnight. Once fully set. Cut portions, and separate them. Reheat as desired. If you aren't going to eat all of the portions within a few days, individually wrap and freeze extras. They are a great go to meal.
