Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add zucchini, yellow squash, red bell pepper, and spinach to the skillet. Sauté for 5-7 minutes until vegetables are tender. Season with salt, pepper, basil, and oregano.

In a bowl, mix ricotta cheese with half of the shredded mozzarella and Parmesan cheese. Season with a pinch of salt and pepper.

Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce.

Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables. Repeat the layers: noodles, ricotta, vegetables, and sauce.

Top with the remaining lasagna noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese.

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.