In a deep nine- x 13-inch baking pan, add two tablespoons olive oil to the bottom of the pan. Preheat oven to 350 degrees Fahrenheit.

In a food processor, add all your veggies for the veggie layer. Season with the spices and pulse till combined (three to five pulses). Set aside for assembly.

To assemble: Add at least three-fourths cup of tomato sauce to bottom of pan. Lay your lasagna noodles in pan to totally cover bottom of pan. Add layer of veggie mixture on top of noodles. Add a handful of shredded cheese over the veggie mixture.

Lay another layer of noodles over the veggie-cheese mixture. Pour another half cup or more tomato sauce to cover noodles.

Mix ricotta and Parmesan together. Add to cover the noodle layer.

Add another noodle layer. Pour tomato sauce to cover. Cover the sauce with the rest of the shredded cheese. (You can continue with layers if you desire. Add more veggies and cheese mixture.)

Bake in oven for 45 minutes till cheese is golden and lasagna is fully cooked.