Preheat the Oven

Preheat that oven toasty-style at 425°F (220°C)!

Prepare the Roasted Veggies

Toss the sliced zucchini, yellow squash, and chopped bell peppers with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes until they are tender and lightly golden.

Mix the Ricotta Filling

In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, egg, and Italian seasoning. Stir well until everything is nicely blended.

Start Layering

Begin the layering process by spreading a splash of marinara sauce at the bottom of your baking dish. Place three cooked lasagna noodles on top, arranging them neatly.

Add the First Layer of Filling

Spoon in a layer of the ricotta mixture followed by a layer of the roasted vegetables. Sprinkle some shredded mozzarella cheese on top.

Repeat the Layering

Continue layering with another set of noodles, the ricotta mixture, roasted veggies, and mozzarella cheese. Repeat this process until you have used all the ingredients, finishing with a layer of mozzarella cheese on top to create a cheesy blanket.

Bake the Lasagna

Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and bake for an additional 10 minutes, allowing the cheese to become bubbly and golden.

Rest Before Serving

Once out of the oven, let the lasagna rest for a few minutes. This will help it set and make slicing easier.

Slice and Serve

After resting, slice the lasagna into portions and serve warm, allowing everyone to enjoy the cheesy, veggie-packed goodness.