If using traditional lasagna noodles, boil them according to package instructions until al dente. If using no-boil noodles, skip this step. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, zucchini, and bell peppers. Sauté for about 5-7 minutes until they are softened. Stir in the spinach until wilted. Season with salt, pepper, and Italian seasoning.

Preheat your oven to 375°F (190°C). Spread a layer of alfredo sauce on the bottom of a 9x13-inch baking dish. Place a layer of noodles over the sauce.

Spread half the ricotta mixture over the noodles, followed by half of the sautéed vegetables, a layer of mozzarella, and a drizzle of more alfredo sauce.

Add another layer of noodles, then repeat the ricotta, vegetables, mozzarella, and alfredo sauce. Top with a final noodle layer, remaining mozzarella, and a sprinkle of parmesan cheese.

Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Let it cool for a few minutes before serving. Enjoy your Loaded Veggie White Lasagna!