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

Arrange and spread the sliced eggplant, zucchini, and bell peppers on the baking sheet. Brush with olive oil, then sprinkle with salt and pepper.

Roast the vegetables for 20 minutes, flipping halfway through.

Cook the lasagna noodles according to package instructions in boiling salted water.

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

Spread ½ cup of marinara sauce in a 9x13-inch baking dish.

Layer cooked noodles, half the roasted vegetables, half the ricotta mixture, and ⅓ of the mozzarella and parmesan.

Repeat with another layer of marinara, noodles, remaining vegetables, remaining ricotta, and remaining cheeses.

Top with the last of the noodles, marinara, and cheeses. Cover with foil.

Bake covered for 25 minutes, then remove foil and bake for an additional 15 minutes.

Let rest for at least 10 minutes before serving and garnish with fresh basil leaves.