Preheat your oven to 400°F (200°C) and grab a baking sheet lined with parchment paper.

Arrange the sliced eggplant, zucchini, and bell peppers on the prepared baking sheet, then drizzle them with olive oil.

Season with salt and pepper, and give them a gentle toss.

Roast these vibrant vegetables for 20 minutes, flipping halfway through until they are tender and slightly charred.

While the vegetables are roasting, cook your lasagna noodles according to the package instructions.

In a mixing bowl, combine the ricotta cheese with minced garlic, dried oregano, dried basil, salt, and pepper.

Spread ½ cup of marinara sauce across the bottom of a 9x13-inch baking dish.

Layer three cooked lasagna noodles over the sauce, then top with half of the roasted vegetables, half of the ricotta mixture, and ⅓ of both mozzarella and Parmesan cheese.

Continue building your lasagna by repeating the layering process.

Finish with a final layer of noodles, followed by the remaining marinara sauce spread evenly over the top.

Sprinkle the last of the mozzarella and Parmesan cheese.

Cover the baking dish with foil and place it in the preheated oven.

Bake for 25 minutes, then remove the foil and continue baking for an additional 15 minutes or until the top is golden and bubbly.

Once baked, remove the lasagna from the oven and allow it to rest for 10 minutes.

Garnish with fresh basil leaves.