• 1 large eggplant, sliced
• 2 zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 cups tomato sauce
• 1 box lasagna noodles (9-12 noodles)
• 2 cups vegan ricotta cheese
• 1/2 cup chopped fresh basil
• 1/4 cup nutritional yeast (optional)

1. Preheat the oven to 400°F.
2. Arrange the sliced eggplant, zucchinis, red bell pepper, yellow bell pepper, and onion on a baking sheet.
3. Drizzle the vegetables with olive oil and season with salt and pepper to taste.
4. Roast the vegetables in the oven for 25-30 minutes, or until they're tender and lightly browned.
5. Reduce the oven temperature to 375°F.
6. Spread a layer of tomato sauce in the bottom of a 9x13-inch baking dish.
7. Arrange a layer of lasagna noodles on top of the sauce.
8. Spread a layer of vegan ricotta cheese on top of the noodles.
9. Add a layer of roasted vegetables on top of the cheese.
10. Repeat the layers of sauce, noodles, cheese, and vegetables until all the ingredients are used up, ending with a layer of sauce on top.
11. Sprinkle the chopped fresh basil and nutritional yeast (if using) on top of the lasagna.
12. Cover the lasagna with aluminum foil and bake in the oven for 35-40 minutes.
13. Remove the foil and bake the lasagna for an additional 10-15 minutes, or until it's bubbly and lightly browned on top.
14. Let the lasagna cool for a few minutes before slicing and serving.

• You can use any combination of vegetables you like for this recipe, such as mushrooms, spinach, or kale.
• For added flavor, you can sprinkle chopped fresh herbs on top of the lasagna, such as thyme or rosemary.
• This dish can be stored in the refrigerator for up to 3-4 days.

Vegan Roasted Vegetable Lasagna is a healthy and flavorful alternative to traditional lasagna. The combination of roasted vegetables, vegan ricotta cheese, and tomato sauce creates a hearty and satisfying meal that's perfect for any occasion.