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

Slice the large eggplant, zucchini, and both bell peppers into uniform pieces. Brush with olive oil and season with salt and pepper.

Roast the vegetables for about 20 minutes, turning halfway through, until tender and golden-brown.

Cook the lasagna noodles in salted water until al dente, then drain and set aside.

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

Spread ½ cup marinara sauce in a 9x13-inch baking dish. Layer three lasagna noodles, half the roasted vegetables, half the ricotta mixture, and a third of the mozzarella and Parmesan.

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

For the top layer, place the last three noodles, cover with remaining marinara sauce, and sprinkle the rest of the cheeses.

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until bubbly.

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