Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Arrange the eggplant, zucchini slices, and bell peppers on the prepared baking sheet. Brush both sides with olive oil and season with salt and pepper.
Roast the vegetables in the preheated oven for about 20 minutes, flipping halfway, until tender and slightly charred.
While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
Place three lasagna noodles over the sauce, followed by half of the roasted vegetables. Spread half of the ricotta mixture over the vegetables, then sprinkle with 1/3 of the mozzarella and parmesan cheeses.
Repeat the layering process: 1/2 cup marinara sauce, three lasagna noodles, remaining roasted vegetables, remaining ricotta, 1/3 of the mozzarella and parmesan.
Finish with a layer of lasagna noodles, the rest of the marinara sauce, and the remaining mozzarella and parmesan cheeses.
Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Use no-boil lasagna noodles to skip the boiling step and reduce hands-on time. For a lower-effort weeknight, layer in a cast-iron skillet.