Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions, then drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion becomes translucent.

Add the spinach to the skillet and cook until wilted. Stir in the diced tomatoes, chickpeas, olives, and sun-dried tomatoes. Season with oregano, basil, salt, and pepper. Simmer for about 10 minutes.

In a separate bowl, mix the ricotta cheese with half of the shredded mozzarella.

To assemble the lasagna, spread a thin layer of the tomato and spinach mixture on the bottom of a baking dish. Place a layer of lasagna noodles on top, followed by a layer of the ricotta and mozzarella mixture. Repeat these layers until all ingredients are used, ending with a layer of the tomato and spinach mixture on top.

Sprinkle the remaining shredded mozzarella and the crumbled feta cheese over the top.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.

Garnish with fresh basil before serving.