1 tablespoon olive oil
1/2 medium yellow onion, diced (about 1 cup)
3 medium cloves garlic, minced
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt + more if desired
1/4 teaspoon freshly ground black pepper + more if desired
1 (24-ounce) can whole tomatoes
4 cups low-sodium vegetable broth
1 (15-ounce) can cannellini beans or white kidney beans, drained
4 ounces white mushrooms, sliced
1 medium zucchini, diced (optional)
1 bay leaf
6 ounces lasagna pasta, broken into bite-size pieces (can also use rotini or other curly pasta of choice)
4 lightly-packed cups baby spinach, roughly chopped (about 3 ounces)
1/2 cup chopped parsley + more for garnish if desired
1 cup ricotta cheese
1/2 cup shredded mozzarella
1/4 cup shredded Parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper