• Preheat oven to 400 degrees.
• Finely chop onion. Heat olive oil in skillet and saute for 6 minutes.
• Add the mushrooms and saute for 4 minutes.
• While onion and mushrooms are cooking put zucchini and squash into food processor to shred (or manually shred on largest hole on grater).
• Add the zucchini and squash to the skillet and saute for 5 minutes. If there is still liquid left after cooking, drain.
• Stir in two thirds of the ricotta, all of the mascarpone, 1/3 cup of the Parmesan, and 2 tablespoons of the herbs. Mix with all the veggies until fully incorporated.

To build the lasagna:

• Spray a large baking dish with cooking spray. Spoon about 1/2 cup of the sauce onto the bottom of the pan. Add a layer of 3 noodles then overlap slightly. Spread the 1/2 of veggie/cheese mixture on top of the noodles.
• Then top with one cup marinara sauce. Repeat to make 1 more layer.
• After topping with last cup of marinara, cover with remaining ricotta, Parmesan and herbs. Sprinkle with pine nuts.
• Bake for 20-25 minutes.