Preheat the oven to 375°F.
Heat 2 tablespoons of extra virgin olive oil in a pan and sauté asparagus and zucchini over high heat for a couple of minutes.
In a mixing bowl, combine white sauce with ricotta, thyme, and sage. Season with black pepper.
Cook lasagna noodles according to package directions and drain.
Grease a 9x13" baking dish with butter and arrange a layer of lasagna sheets.
Top with a thin layer of the white sauce mixture, zucchini, asparagus, and grated mozzarella.
Repeat to create two more layers.
Cover the last lasagna sheet layer with white sauce and sprinkle with the remaining mozzarella and Parmigiano cheese.
Top with zucchini and asparagus.
Bake for approx. 18 minutes.
Remove from the oven and let stand for at least 10 minutes before serving.
Serve and enjoy.