Make lasagna to fit your baking dish, cook until al dente, rinse and set aside

Heat the olive oil in a large non-stick skillet

Add the mushrooms, onion and carrot and cook over medium heat, stirring, until the carrot is tender, 8 to 10 minutes

Raise the heat to high and cook, stirring, until any excess moisture is evaporated

Add the garlic and cook 1 minute

Stir in the spinach until blended

Cover and cook over low heat until the spinach is wilted, about 3 minutes

Season with the salt and pepper

Remove from the heat

In a food processor, combine the ricotta cheese, parsley and 1 tablespoon of the Parmesan cheese

Puree until smooth and creamy

Set the flavored ricotta aside

Preheat the oven to 350? F

Select a shallow baking dish about 9 X 13 inches

Spread 1/2 cup of the marinara sauce in the bottom of the dish

Cover the bottom with lasagna

Evenly spoon the spinach mixture over the pasta

Sprinkle 1/4 cup of the mozzarella cheese over the filling

Top with more of the lasagna noodles

Spread the flavored ricotta over the noodles and sprinkle another 1/4 cup mozzarella cheese over the ricotta

Top with remaining lasagna noodles, marinara sauce and cheese

Cover the dish with aluminum foil and bake 30 minutes

Uncover and bake 20 minutes, or until the top is bubbly and browned

Let stand 10 minutes before serving.