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

Wash and slice the eggplant, zucchini, and bell peppers. Spread them out on the baking sheet, brush with olive oil, and season with salt and pepper.

Roast vegetables for about 20 minutes, flipping halfway through until tender and slightly charred.

Cook lasagna noodles in a large pot of salted boiling water for 8-10 minutes until al dente. Drain and set aside.

In a bowl, combine the ricotta cheese with minced garlic, dried oregano, dried basil, and a pinch of salt and pepper. Whisk until smooth.

Spread ½ cup of marinara sauce on the bottom of a 9x13-inch baking dish. Layer with three noodles, half of the roasted vegetables, half of the ricotta mixture, and ⅓ of the mozzarella and Parmesan cheese.

Repeat layering with more marinara sauce, three more noodles, remaining vegetables, ricotta, and another layer of cheese.

For the top layer, place three noodles over the last vegetable and cheese layers, spread remaining marinara sauce, and sprinkle remaining mozzarella and Parmesan.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until cheese is golden and bubbling.

Let the lasagna rest for about 10 minutes before slicing. Garnish with fresh basil leaves before serving.