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

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

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

Cook lasagna noodles in a large pot of salted water according to package instructions until al dente, about 8-10 minutes.

In a medium bowl, mix ricotta cheese, minced garlic, oregano, basil, and a pinch of salt and pepper until smooth.

Spread a thin layer of marinara sauce across the bottom of a 9x13 inch baking dish.

Layer three lasagna noodles, half of the roasted vegetables, half of the ricotta mixture, and a third of the mozzarella and parmesan cheeses.

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

Top with a final layer of noodles and the remaining marinara sauce. Sprinkle the remaining cheeses on top.

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

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