Preheat oven to 220° celsius (425° Fahrenheit)
In a large, heavy-based frying pan, heat 3 TBS olive oil over medium heat. Add onion, carrot, zucchini and capsicum. Cook, stirring occasionally, for about 10 minutes or until vegetables are soft.
Add baby spinach and continue to cook, stirring, until spinach wilts. Remove from heat and set aside. If you are using the same pan to cook the tomato sauce, scoop the veggies into a bowl and rinse and dry the pan.
Heat remaining olive oil in the pan over a medium-low heat. Add chilli, finely chopped basil stalks and garlic and cook gently. Don't let the garlic colour or it will become bitter.
When the garlic is fragrant but not coloured, add the tomatoes. Bring to the boil, then reduce heat and simmer, covered, for five minutes. Add torn basil leaves and season with salt and pepper.
Place all ingredients for the crunchy crumb topping in a food processor and blitz until combined. Transfer to a small bowl, wipe out the food processor.
Remove chilli from tomato sauce and discard. Place sauce into the bowl of a food processor. Pulse a few times until tomatoes are broken up but not too smooth. The mixture should be no thicker than tomato ketchup.
Pour tomato mixture into a bowl. Set aside and rinse out the food processor bowl.
Put about half the ricotta into the food processor bowl and blend until smooth. Scrape ricotta into a large mixing bowl, and put the cooked veggies into the food processor. Pulse a few times. The veggies should be more finely chopped than they were before cooking, but not pureed.
Add pulsed veggies to the smooth ricotta in the bowl and mix until well blended.
Lightly oil a large rectangular baking dish (see notes) and cover the bottom with a single layer of lasagne sheets. You may need to snap some sheets in half to make them fit.
Spread half the veggie-ricotta mix over the lasagne sheets. crumble the remaining ricotta over the top. Add a layer of tomato sauce and sprinkle ½ cup grated tasty cheese on top.
Place 3 more lasagne sheets on top, and spread with remaining veggie-ricotta mixture. Top with ½ cup grated cheese.
Top with 3 more lasagne sheets. Spread remaining tomato sauce evenly over the top. Sprinkle remaining tasty cheese over tomato sauce, and evenly top with crumb mixture.
Wrap the dish in aluminium foil and bake, covered, for 20 minutes. Remove foil and bake for a further 20 to 30 minutes, or until the crumb topping is golden and the lasagne sheets are cooked through when tested with the tip of a knife.
Allow to stand for 10 minutes before serving with a crisp green salad and a glass of pinot noir or a dry rosé .