Start by dicing the onion and bell pepper and mincing the garlic.
Add the olive oil to a large pot and heat to medium, add the onion, bell pepper, garlic, sea salt, pepper, and Italian seasoning.
Simmer for about 5 min till it starts to soften. Dice your tomatoes and add those along with the tomato paste. Let simmer uncovered for about 30 min stirring periodically. The tomatoes should break down and it should become a thick sauce.
Dice your squash, zucchini, and mushrooms and add those to the sauce mixture. Cook for another 5-10 min till the squashes soften.
In a separate pan cook your sausage per the cooking instructions.
In a large bowl mix together the ricotta, mozzarella, parsley, and thyme.
Assemble your lasagna by laying a very thin layer of the sauce mixture then a layer of noodles, cheese, veggie mixture, meat, noodles, repeat.
Top with a thin layer of ricotta and parmesan. Make sure the cheese reaches the edges otherwise the noodles will crisp. Bake at 400 for 30 min.