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

Slice the eggplant, zucchini, and bell peppers into even pieces. Spread them on the baking sheet, drizzle with olive oil, and season with salt and pepper.

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

Cook the lasagna noodles according to the package instructions until al dente. Drain and lay flat.

In a mixing bowl, combine ricotta cheese, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until smooth.

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

Layer three lasagna noodles over the sauce, add half of the roasted vegetables, half of the ricotta mixture, and sprinkle ⅓ of the mozzarella and Parmesan cheeses.

Repeat the layering with another ½ cup marinara sauce, three noodles, remaining roasted vegetables and ricotta mixture, and another ⅓ of the cheeses.

For the final layer, place the last three noodles on top, add remaining marinara sauce, and sprinkle remaining mozzarella and Parmesan cheeses.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.

Allow the lasagna to rest for 10 minutes before slicing.

Slice and garnish with fresh basil leaves before serving.