Make the Italian Tomato Sauce (Sugo al Pomodoro) and set aside.

Preheat oven to 425 degrees F.

Add the eggplant, bell peppers, zucchini, and red onion to a large bowl—season with salt, pepper, and oregano. Add ¼ cup of olive oil and toss to coat.

Transfer to a large-rimmed baking sheet lined with aluminum foil and roast until the vegetables are soft and slightly browned, about 25 minutes. Take out of the oven and immediately add the spinach. Toss with tongs to mix and wilt the greens. Alternatively, using the same method, you can sautee vegetables in a large skillet.

Reduce oven temperature to 400 degrees F. to get ready for the lasagna.

Combine ricotta cheese (remove any excess moisture), 1 cup of mozzarella cheese, feta cheese, ½ cup of parmigiano cheese, and lemon zest in a medium mixing bowl. Mix until combined.

Bring a large pot of salted water to a boil. (skip these steps if using no-boil noodles)

Boil lasagna noodles (6 at a time for dried pasta) until they are tender but still underdone (they will finish cooking as the lasagna bakes). Set the cooked pasta flat on a baking sheet lined with parchment paper to prevent sticking.

Grease a 9X13 (or 8X8) rectangular baking dish with the olive oil, add a ¼ cup of tomato sauce and spread it around the bottom of the pan.

Put a single layer of pasta (use 4-5 depending on size of the dish).

Top with an even layer of tomato sauce, one-third of the vegetable mixture, and a third of the ricotta mixture, and sprinkle with shredded mozzarella.

Repeat the layers three times with the rest of the ingredients. For the top, cover with remaining mozzarella and parmigiano cheese.

Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 35-40 minutes if it gets too brown, tent with aluminum foil. Remove from the oven and let it rest for 15 minutes (up to 1 hour) before serving. Garnish with fresh basil, if desired. Enjoy!