Bring a large pot of salted water to the boil and cook pasta according to packet instructions.
Drain and set aside.
In a frying pan heat the 2 tablespoons oil and stir in the onion and garlic.
Cook for 3 minutes and stir in the remaining vegetables, chilli and seasoning.
Cook for 3- 5 minutes until just softening.
Add the tomato sauce (pour 1 cup water into the empty jar and then add to the pan- this will help remove any remaining sauce) and the basil and stir through the pasta along with ½ a cup of the mozzarella cheese and lemon zest, if using.
Place in a large baking dish and top with the remaining mozzarella and the Parmesan.
Bake for 25 minutes or until cheese is golden.
In a small bowl combine the parsley, olives and capers and scatter over the lasagne.