Sunny lasagna with grilled vegetables

Arrange the eggplant, zucchini, pepper and onion slices on a baking sheet.
Brush them with olive oil and sprinkle with salt, pepper and Provencal herbs.
Roast in the oven for 20 minutes, until tender and lightly browned.
Prepare the tomato sauce:

In a saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
Add the crushed tomatoes, sugar, salt and pepper. Simmer for 15-20 minutes.
Stir in the fresh basil at the end of cooking.
Prepare the cheese mixture:
In a bowl, mix the ricotta with half of the grated mozzarella. Season with salt and pepper.

Assemble the lasagna:

In a gratin dish, spread a thin layer of tomato sauce on the bottom.
Lay down a layer of lasagna sheets.
Add a layer of grilled vegetables.
Spread a layer of the cheese mixture.
Repeat layers until all ingredients are used up, ending with lasagna sheets covered in tomato sauce.
Sprinkle the top with the remaining mozzarella and grated Parmesan.
Cooking:

Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for an additional 15 minutes, until the top is golden and bubbly.
Serve and garnish:

Let the lasagna rest for 10 minutes before serving to make it easier to cut.
Garnish with fresh basil leaves.
Serve hot and enjoy this friendly and tasty dish! Enjoy your meal!