Preheat your oven to 375°F / 190°C. Lightly coat a 3-quart (9x13 inch) rectangular baking dish with nonstick cooking spray and set it aside.
Cook the lasagna noodles according to package directions until al dente.
Drain them in a colander, rinse with cold water to stop the cooking process, and drain again. To prevent sticking, lay the noodles in a single layer on a sheet of foil while you prepare the fillings.
In a large pot or Dutch oven fitted with a steamer basket, add about an inch of water and bring it to a boil.
Add the broccoli, sweet pepper, zucchini, and yellow squash to the basket.
Cover, reduce the heat, and steam for 6 to 8 minutes until the vegetables are vibrant and crisp-tender.
Remove from heat.
In a large bowl, create the creamy filling by combining the ricotta cheese, basil, thyme, minced garlic, salt, black pepper, and hot pepper sauce.
Stir until everything is well incorporated.
It's time to assemble!
Layer one-third of the cooked noodles (typically 3 noodles) in the bottom of your prepared baking dish.
Spread with one-third of the ricotta cheese mixture.
Top with one-third of the steamed vegetable mixture and sprinkle with ⅔ cup of the mozzarella cheese.
Repeat these layers two more times, ending with a final, generous layer of mozzarella.
Cover the dish with foil and bake for 45 to 55 minutes, or until the lasagna is bubbly and heated through. For a beautifully browned top, remove the foil for the last 10 minutes of baking.
Let the lasagna stand for 10 minutes before slicing and serving. This rest is crucial for letting it set up perfectly!
Don't overcook your veggies! Steaming them until they are 'crisp-tender' is key. They will continue to cook in the oven, and this ensures they retain a pleasant texture and don't turn to mush.
While dried herbs work, using fresh basil and thyme will give the lasagna a much brighter, more vibrant garden-fresh flavor that truly makes the dish sing.
