Preheat the oven to 350°F.

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat. Add the diced onion, zucchini, and eggplant, cooking and stirring until barely fork-tender (about 3 minutes).

Stir in the mushrooms and garlic, seasoning with ½ teaspoon of salt, ¼ teaspoon of pepper, and fresh basil. Cook for 1 minute more. The vegetables should be slightly softened but not mushy.

Transfer to a plate and set aside.

Wipe the skillet clean and heat the remaining 1 tablespoon olive oil over medium heat.

Add the ground beef, breaking it up with a spoon until no pink remains.

Drain any excess grease, then return the meat to the heat.

Season the browned meat with thyme, oregano, ½ teaspoon of salt, and ¼ teaspoon of pepper, cooking for 1 minute to blend the flavors.

Remove the seasoned meat from the heat and set aside.

Combine the ricotta, eggs, and parsley in a small bowl, and then sit it aside.

Spread ¼ cup of marinara sauce in the bottom of each of the 8x4-inch loaf pans.

Place one no-boil lasagna sheet over the sauce in each pan.

Spread ⅓ cup of the ricotta mixture over the noodles in each pan, followed by ½ cup of the cooked meat, then ¼ cup of the vegetables. Sprinkle each pan with ¼ cup of the shredded mozzarella and 2 tablespoons of the Parmesan.

Drizzle each pan with ¼ cup of marinara sauce, then place another lasagna sheet on top, pressing lightly to compress.

Repeat this layering two more times, ending with a fourth lasagna sheet.

Top it off with the remaining marinara sauce and a final layer of mozzarella and Parmesan.

Cover each pan tightly with oil-sprayed foil (oil side down) and bake for 30 minutes.

Remove the foil and continue to bake for 10–15 minutes more, until the lasagnas are bubbly and lightly browned.

Let the lasagnas rest for 10 minutes before slicing and serving.