Roast the Vegetables: Preheat your oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and pepper. Spread them in a single layer on a roasting pan and roast for 25-30 minutes or until tender and slightly caramelized.

Make the Tomato Sauce: While the vegetables are roasting, heat olive oil in a large pot or Dutch oven over medium heat. Add garlic and cook until fragrant. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.

Prepare Homemade Ricotta (Optional): If making homemade ricotta, follow your favorite recipe. It’s easier than you think! Alternatively, use store-bought ricotta.

Combine Ricotta Mixture: In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, salt, pepper, and chopped fresh basil. Mix well.

Preheat oven and prepare the baking dish: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Layer the Lasagna: Spread a thin layer of tomato sauce on the bottom of the baking dish. Arrange a layer of lasagna noodles over the sauce.

Add a Ricotta Layer: Spread half of the ricotta mixture over the noodles. Top with half of the roasted vegetables and sprinkle with mozzarella cheese.

Repeat: Add another layer of noodles, sauce, the remaining ricotta mixture, the remaining vegetables, and mozzarella cheese.

Final Layer: Top with the final layer of noodles, the remaining tomato sauce, and a generous sprinkle of mozzarella cheese.

Cover and Bake: Cover the baking dish with aluminum foil and bake for 30 minutes.

Uncover and Brown: Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly browned. Watch carefully to prevent burning.

Rest and Serve: Let the vegetarian lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to be set and makes it easier to cut