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

Slice the eggplant, zucchini, and bell peppers into even pieces. Toss with olive oil, salt, and pepper, and spread onto the baking sheet.

Roast the vegetables for about 20 minutes until tender and charred.

While the vegetables roast, bring a large pot of salted water to boil and cook lasagna noodles until al dente (8-10 minutes). Drain and set aside.

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

Spread 1/2 cup of marinara sauce in a 9x13-inch baking dish. Lay down three noodles on top.

On top of the noodles, add half of the roasted vegetables, half of the ricotta mixture, and 1/3 of both mozzarella and Parmesan.

Repeat with another layer of three noodles, remaining vegetables, remaining ricotta, and more cheese. Finish with a final layer of noodles topped with remaining marinara.

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

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