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. Brush with olive oil and season with salt and pepper. Roast for about 20 minutes.

Cook lasagna noodles according to package instructions, around 8 to 10 minutes. Drain and lay flat to prevent sticking.

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

In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce at the bottom. Layer with 3 lasagna noodles, half of the roasted vegetables, and half of the ricotta mixture. Sprinkle with 1/3 of the mozzarella and parmesan cheese.

Repeat layering: add another 1/2 cup of marinara sauce, 3 more noodles, remaining vegetables and ricotta mixture, and another 1/3 of mozzarella and parmesan cheese.

Finish with a layer of 3 noodles, remaining marinara sauce, and the rest of the mozzarella and parmesan cheese on top.

Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden brown.

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