I use the lamb seasoning from Penzey's Spices®: it's a ground blend of oregano, rosemary, cumin, celery, sweet paprika, black pepper, onion, garlic, spearmint and ginger. I use 1 teaspoon of the seasoning blend instead of the individual spices listed in the recipe. You could easily improvise on this, if need be.
If you want the veggies to be soft, cover the casserole and bake for 1.5 hours. Uncover and bake for 45 minutes longer. I like this with veggies slightly crisp, so I bake this for 45 minutes to an hour, uncovered.