These can be done simultaneously depending on your competence and number of helpers — set each bit aside once done. If you're really motoring this can all be done in 30 minutes; give yourself 40 and enjoy a glass of wine while you do it.
1. Press the garlic into a small pan. Chop the onion and sun-dried tomatoes and add. Fry on a low heat (with a little olive oil if the tomatoes aren't already drenched in it) until the onion is soft but not brown.
2. Heat a large non-stick frying pan on high. Slice the aubergine into half-centimetre slices and add in a single layer. Douse with soy sauce, then after a few minutes press with a potato masher to crush it and help it fry in its own juices. Flip and fry until browned on both sides, working in batches.
3. Steam the asparagus for 5 minutes to soften (or grill 10 minutes, or microwave 3 minutes as a last resort — skip entirely if it's already fine).
4. Wash the spinach and place in a colander with the basil leaves. Pour over a litre of hot water from the kettle and mix gently so it all wilts.
5. Slice the mozzarella and mexicana — enough mexicana for a single layer, and enough mozzarella for two (gaps are fine, it'll melt).
6. Roughly chop the coriander.
7. Fill a second dish with hot water and dunk the lasagne sheets in to make them malleable.
8. Preheat the oven to 180°C.
Construction, from the bottom up — pack everything tightly to minimise air, pressing down after each layer of lasagne. Shouldn't take more than 10 minutes: white sauce, two sheets of lasagne (overlapping), spinach and basil, half the mozzarella, black pepper; white sauce, two more sheets, the tomato/garlic/onion mix, coriander, the aubergine (laid flat), the rest of the mozzarella, black pepper; white sauce, two more sheets, the asparagus; white sauce, the mexicana on top. If you have any ingredients left at this stage, you have failed — go back to the introduction.
Bake for 40 minutes at 180°C. For a browner, crispier top, turn up to 200°C for the last 10 minutes.
Serve with a green leaf salad dressed simply in balsamic and olive oil, and maybe a halved tomato or two — you don't need chips.