Chop mushrooms, bell pepper, onion, zucchini, and carrots; mince garlic.
In a large saucepan, cook veggies and garlic in oil until crisp-tender.
Stir in marinara sauce and basil; bring to a boil. Reduce heat and simmer for 15 minutes.
Meanwhile, mix together ricotta, 1 3/4 cups mozzarella cheese, and eggs.
Preheat oven to 350° F.
Spread 1 cup sauce mixture into the bottom of a 9×13 inch baking dish. Layer 1/2 the lasagna noodles, ricotta mixture, spinach, sauce, and Parmesan cheese; repeat the layers and top with remaining mozzarella cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
Serve with peaches on the side.