1Cook lasagna noodles according to package directions. Set aside in a shallow pan filled with cool water.
2in a 5-qt. dutch oven, heat the olive oil over medium heat. Add the mushrooms and onion, saute until the onion is softened. Add the garlic and saute an additional 2 minutes.
3Stir in both cans of tomatoes, pasta sauce, carrots and seasonings. Simmer for 15 minutes, covered.
4Meanwhile, in a large mixing bowl, combine all the filling ingredients until thoroughly mixed.
5In your favorite lasagna pan ladle about 1/2 cup of sauce and spread it across the bottom.
6place noodles in a single layer over the sauce. spread 1/3 of the cheese mixture over the noodles and sprinkle 1/3 of the spinach over the cheese. ladle enough sauce over the noodles to cover completely.
7Repeat the layers until you run out of noodles. for the top, sprinkle with the broccoli, enough sauce to cover and sprinkle the remaining cheese.
8bake at 350 for about 45 minutes or until golden brown and bubbly.