Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente (8-10 minutes for regular noodles). Drain and lay flat on a baking sheet to prevent sticking.

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 3-4 minutes until fragrant and onion is translucent.

Add diced zucchini and bell pepper to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp. If vegetables release too much liquid, drain excess.

Stir in fresh spinach and cook until wilted, about 2 minutes. Add crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.

In a medium bowl, combine ricotta cheese, cottage cheese, egg, and 1 cup of mozzarella cheese. Mix until well blended.

Spread a thin layer of vegetable sauce on the bottom of a 9x13 inch baking dish. Layer 3 lasagna noodles over the sauce, then spread half of the cheese mixture over noodles, followed by one-third of the vegetable sauce.

Repeat layers: 3 noodles, remaining cheese mixture, another third of sauce. Top with final 3 noodles and remaining sauce.

Sprinkle remaining 1 cup of mozzarella cheese and all Parmesan cheese over the top. Cover tightly with aluminum foil.

Bake covered for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbly.

Let lasagna stand for 10 minutes before slicing.