Individual Vegetable Lasagnas

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3 tablespoons extra-virgin olive oil

1 medium Spanish onion, finely chopped

1 medium carrot, finely chopped

1 medium zucchini, finely chopped

1 medium summer squash, finely chopped

8 asparagus spears, cut into 1/4-inch slices

1 pound fresh plain lasagna sheets

2 cups Simple tomato sauce, recipe follows

1 1/2 cups canned white beans, rinsed and drained

2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry

3 cups shredded mozzarella

1/2 cup freshly grated Parmesan

3 tablespoons unsalted butter, halved

Salt and freshly ground pepper

Simple Tomato Sauce:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

4 tablespoons unsalted butter, optional