Preheat oven to 375°F.

In a large saute pan, heat evoo on medium heat. Add onions, carrots, and celery; cook for 10 minutes. Add garlic, salt, crushed red pepper, and oregano (if using), and cook for for 5 minutes more.

Add ground veal and cook for 15 minutes, breaking up veal with a wooden spoon. Stir tomato paste into the veal mixture and cook for 10 minutes, until it fully incorporates and the mixture develops a golden brown color. 

Increase heat to medium-high and add wine. Cook for 5 minutes, until wine reduces. Add crushed tomatoes and cook for an additional 5 minutes.

With a mandolin or very sharp knife, thinly slice eggplant, zucchini, and sweet potato to form thin, lasagna-like strips. Set aside.

Pour 1/2 cup sauce in the bottom of a 9-x 13-inch baking dish. Place a single layer of vegetables over the sauce. Add 1 more sauce. Repeat, ending with a layer of sauce on top. Sprinkle ground almonds and salt over sauce, topping the lasagna.

Alternatively, if you choose to use ramekins, roll vegetable slices and place upright in ramekins, then ladle the sauce over the top and sprinkle with ground almonds.

Cover with aluminum foil and bake at 375°F for 45 minutes. Increase oven temperature to 450 F, uncover and bake for 10 minutes more. Serve warm.