Saute diced onions and bay leaf in 1/4 cup oil until onion is tender. Add garlic, oregano and 2 teaspoons basil; cook and stir for 2 more minutes. Add tomatoes. Cook for 1 hour. Stir in cinnamon and set frying pan aside.
Bring a large saucepan of salted water to boil, add lasagne sheets and bring water to boil again. Cook until sheets are al dente. Drain well.
Mix together ricotta, eggs, 1/2 cup Parmesan cheese and 2 teaspoons basil.
Saute sliced onion and mushrooms in 1/8 cup oil until tender. Add spinach and zucchini to the saucepan. Cover saucepan and cook until spinach is wilted.
Spread 1/2 cup of the tomato mixture into a 20x30cm baking dish. Place 1 layer of lasagne sheets on top of the pasta sauce; spread all of the ricotta mixture onto the lasagne sheets; place another layer of lasagne sheets atop of the ricotta mixture; pour 2 cups pasta sauce onto the lasagne sheets; arrange all of the sauteed vegetables on top of the sauce; arrange another layer of lasagne sheets; pour the remaining pasta sauce over the final layer of lasagne sheets and top with mozzarella cheese and 1 cup Parmesan cheese.
Bake the lasagne for 45 minutes to 1 hour. Remove the lasagne from the oven and let it cool 10 minutes before serving.