Preheat oven to 450F.
In a large bowl, toss together the corn, sliced zucchini, sliced bell pepper, chopped red onion, olive oil, cumin, sea salt, and black pepper.
Transfer the veggies to a large baking pan lined with parchment paper. Roast for 20-25 minutes.
In the meantime, mix together the white cheese layer ingredients in a medium-sized bowl. Then, open the can of crushed tomatoes to stir in the dried Italian herbs.
In a 9x13" baking dish, add a thin layer of the crushed tomato/dried herb mix. Then, add a layer of lasagne pasta (slightly overlapping the sheets). Then, add a layer of the white cheese mixture. Then, add a layer of the roasted vegetables (this is when you would add the chopped asparagus, too). Repeat until all ingredients are used.
(TIP: If you do not have enough crushed tomato mixture to cover your top pasta layer, add a little chicken broth or water.)
Top the baking dish with the shredded mozzarella or parmesan, and a little freshly chopped basil.
Reduce the oven temperature to 350F. Cover the baking dish with foil, then bake for 45 minutes. Bake uncovered for 10-15 minutes, until the cheese is becoming golden brown.
Garnish with fresh basil and serve warm.