Preheat oven to 375°F. Heat large skillet sprayed with cooking spray over medium-high heat 1 minute. Add carrot and zucchini; cook 5 minutes or until vegetables are tender and beginning to brown, stirring frequently. Add spinach and continue cooking 3 minutes, stirring often. Blend in pasta sauce and cook 2 minutes or until hot. Remove from heat.
Mix together ricotta cheese, eggs and black pepper in large bowl; stir well to combine. Spread 1 cup of the sauce mixture in bottom of sprayed 13x9x2-inch baking dish. Arrange 4 lasagna noodles on top of sauce. Spread 1/3 of the ricotta mixture over noodles, followed by 1/3 of the remaining sauce. Sprinkle with 1/3 of the shredded cheese. Repeat to make 2 more layers, ending with cheese.
Cover tightly with aluminum foil sprayed with cooking spray. Bake 45 minutes. Remove foil; continue baking 15 additional minutes or until top is golden brown and bubbly. Let stand 10 minutes before cutting.