In medium nonstick skillet over medium-high heat, cook carrot, onion, garlic, and seasoning in oil, stirring occasionally, until vegetables are tender, about 5 minutes. In medium bowl, stir together ricotta, eggs, parmesan, and Italian seasoning. Coat 9x13-inch baking dish with nonstick cooking spray. Layer ingredients in pan as follows; 4 lasagna noodles, breaking as needed; half of the mushrooms; half of the squash; half of the carrot mixture; 2/3 c of the shredded cheese; 4 lasagna noodles; remaining mushrooms, squash and carrot mixture. Pour broth over the top. Cover tightly. Bake in 350 degree oven for 1 hour. Uncover and top with remaining 1 1/3 c shredded cheese blend. Bake an additional 10 minutes or until cheese melts. Let stand 10 minutes before serving.

tomato sauce, but there are plenty of vegetables and lots of great familiar flavors!