Preheat oven to 400°F (200°C). Line a baking sheet with parchment. <
P id=”instruction-step-2″ style=”margin-bottom: 1em”>2. Toss sliced eggplant, zucchini, and bell peppers with olive oil, salt, pepper, garlic powder, and oregano.
P id=”instruction-step-3″ style=”margin-bottom: 1em”>3. Roast for 25–30 minutes, flipping halfway, until tender and golden.
Id=”instruction-step-4″ style=”margin-bottom: 1em”>4. In a saucepan, melt butter and stir in flour to make a roux.
Id=”instruction-step-5″ style=”margin-bottom: 1em”>5. Whisk in milk and heavy cream; cook until slightly thickened.
Id=”instruction-step-6″ style=”margin-bottom: 1em”>6. Stir in mozzarella, parmesan, and ricotta along with garlic, basil, and parsley. Season with salt and pepper.
Id=”instruction-step-7″ style=”margin-bottom: 1em”>7. Lightly oil a 9×13-inch baking dish. Add a small amount of cheese sauce to the base.
Id=”instruction-step-8″ style=”margin-bottom: 1em”>8. Layer lasagna noodles, roasted vegetables, and cheese drizzle. Repeat twice.
Id=”instruction-step-9″ style=”margin-bottom: 1em”>9. Top with remaining sauce and extra mozzarella, if using.
Id=”instruction-step-10″ style=”margin-bottom: 1em”>10. Bake at 375°F (190°C) for 25–30 minutes or until bubbling and golden.
Instruction-step-11″ style=”margin-bottom: 1em”>11. Let rest 10 minutes before slicing and serving.
