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

Slice eggplant, zucchini, and bell peppers into even pieces and arrange them on the baking sheet, brushing with olive oil and seasoning with salt and pepper.

Roast the vegetables in the oven for about 20 minutes, flipping halfway through.

Cook the lasagna noodles according to package instructions, then drain and set aside.

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

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

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

Repeat the layering process with marinara sauce, noodles, remaining vegetables, ricotta mixture, and more cheese.

Top with a final layer of noodles, remaining marinara sauce, and sprinkle the rest of the mozzarella and parmesan cheese on top.

Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 15 minutes until golden.

Let the lasagna rest for 10 minutes before garnishing with fresh basil leaves.