Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray.
Cook pasta noodles per box directions. Drain. Meanwhile…
Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the onion zucchini, and carrots to the pan and cook, stirring occasionally, until golden on the edges, about 8-10 minutes. Season liberally with salt and pepper.
Add the spinach to the pan, and mix to incorporate (If you use fresh spinach, you'll need to cook for a couple minutes until it wilts down.
Add the garlic, basil, and thyme and stir until fragrant, about 30-60 seconds.
Stir in the tomato puree. Reduce heat to medium low until ready to put together the lasagna.
While the mixture above simmers, in a separate bowl mix together the ricotta, egg, and 2/3 of the mozzarella cheese (saving 1 cup of mozzarella to top the lasagna with)
Spread veggie mixture in the bottom of the prepared baking dish; top with 3 noodles. Layer 1/3 of the cheese mixture over noodles. Repeat layers 2 more times.
Top the lasagna with the remaining mozzarella cheese.
Bake, covered, for 18 minutes, then remove the foil and continue cooking for about 10 more minutes (until the cheese is just starting to brown).