Remove all ingredients from refrigerator and let thaw out. Be sure to wring out extra water from the spinach.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange all sliced veggies on the sheet. Brush vegetables with olive oil and sprinkle with ½ teaspoon salt and 1 tablespoon oregano. Roast for 25 minutes. Lower oven temp to 375 degrees Fahrenheit.
Place heart of palm sheets in a pot and boil over medium heat for 2-5 minutes. Then place on paper towel covered pan to dry.
In a large bowl, mix together ricotta cheese, spinach, Italian seasoning, garlic powder, ¼ tsp salt, 2 tablespoons of parmesan cheese and pinch of red pepper flakes.
Line a baking pan with ½ cup marinara sauce. Layer 12 lasagna noodle sheets. Cover with half of the roasted vegetables and ½ cup marinara sauce. Layer another 12 noodle sheets. Cover them with ricotta mixture. Layer another 12 noodle sheets. Cover with remaining vegetables and ½ cup marinara sauce. Layer rest of noodles, and top with 1 tablespoon of parmesan cheese and ½ up of low fat mozzarella cheese.
Bake uncovered for 35 minutes. If you want, broil for 1-3 minutes until the top browns. Remove from oven and divide into 8 after cooling.
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