Begin by boiling the water for Lasagna Noodles (9). Cook according to the package directions.
Brown the Ground Bison (0.5 pound). Add Zucchini (1/4), Eggplant (1), Onion (1/4), Mushroom (2), Garlic (1 tablespoon), and Spinach Leaves (1 handful) to the bison. Add the Pasta Sauce (24 ounce) to the mix and cook on medium-low.
Preheat the oven to 350 degrees F (180 degrees C).
In a medium bowl, combine Part-Skim Ricotta Cheese (16 ounce), Egg (1), Parmesan Cheese (1/4 cup), Italian Seasoning (1 pinch), Crushed Red Pepper Flakes (1 pinch), and Ground Black Pepper (1 pinch) and whisk until the mixture is fluffy.
Layer three sheets of pasta in a 9x13-inch baking dish. Spoon half the ricotta mixture evenly on top of pasta. Add half the meat and veggie mixture on top of the cheese. Repeat with the remainder of pasta, cheese and meat and veggie mixtures. Spread Mozzarella Cheese (8 ounce) evenly over the last pasta layer.
Cover with foil and bake for thirty minutes. Remove the foil carefully (the melty cheese tends to stick to the foil) and bake for another 15 minutes until golden brown. Let cool slightly then slice and serve.