Delicious Vegetarian Lasagna

A hearty vegetarian lasagna featuring roasted vegetables, tangy tomato sauce, and creamy ricotta, all perfectly layered for a comforting meal.

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Preheat oven to 220°C (425°F). Toss zucchini, eggplant, bell peppers, and mushrooms with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until browned.
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, then add minced garlic and cook briefly. Stir in tomato paste, then crushed tomatoes, salt, sugar, oregano, and simmer for 12-15 minutes.
Mix ricotta, beaten egg, grated Parmesan, salt, black pepper, and chopped basil in a bowl until combined.
Reduce oven temperature to 190°C (375°F). Assemble the lasagna in a baking dish starting with sauce, then noodles, ricotta mixture, roasted vegetables, mozzarella, and sauce. Repeat layers, finishing with noodles and remaining sauce and cheese.
Cover with foil and bake for 30 minutes, then uncover and bake for another 10-15 minutes until cheese is golden. Rest for 10-15 minutes before serving.

Make ahead by assembling and refrigerating for up to 24 hours; baking time may need adjustment.