👨‍🍳 Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

👨‍🍳 Place the sliced eggplant, zucchini, and bell peppers on the prepared baking sheet.

👨‍🍳 Brush the vegetables generously with olive oil and season with salt and pepper.

👨‍🍳 Roast the vegetables for 25-30 minutes, or until they are tender and lightly caramelized.

👨‍🍳 While the vegetables roast, prepare the lasagna noodles according to package instructions. Drain and set aside.

👨‍🍳 In a small bowl, mix together the minced garlic, dried oregano, and dried basil.

👨‍🍳 In a medium saucepan, heat the marinara sauce and stir in the garlic-herb mixture.

👨‍🍳 Allow the sauce to simmer for a few minutes to let the flavors meld together.

👨‍🍳 In a separate bowl, combine the ricotta cheese with 1/2 cup of shredded mozzarella and half of the grated Parmesan.

👨‍🍳 Mix until well combined.

👨‍🍳 Begin assembling the lasagna in a greased 9×13 inch baking dish.

👨‍🍳 Start with a thin layer of sauce on the bottom, followed by a layer of lasagna noodles.

👨‍🍳 Add a layer of roasted vegetables, then spread a generous amount of the ricotta mixture on top.

👨‍🍳 Sprinkle with the remaining mozzarella and Parmesan.

👨‍🍳 Repeat the layers, ending with a final layer of noodles, sauce, and a generous topping of mozzarella and Parmesan cheese.

👨‍🍳 Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

👨‍🍳 Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown and bubbling.

👨‍🍳 Allow the lasagna to cool for 10-15 minutes before serving.

👨‍🍳 Garnish with fresh basil leaves before serving to brighten the presentation and add a burst of flavor.