14 dried whole-wheat or whole-grain lasagna noodles
2 tablespoons olive oil
1-1/2 cups finely chopped carrots (3 medium)
2 cups finely chopped zucchini (1 medium)
4 cloves garlic, minced
3 cups sliced fresh mushrooms (8 ounces)
2 6-ounce packages fresh baby spinach
2 tablespoons snipped fresh basil
1 egg, beaten
1 15-ounce container ricotta cheese
1/3 cup finely shredded Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 26-ounce jar tomato-and-basil pasta sauce (2-1/2 cups)
2 cups shredded Italian Fontina or mozzarella cheese (8 ounces)
Rosemary sprigs (optional)