The lasagna consists of four layers: lentil bolognese sauce, cooked lasagna noodles, almond ricotta cheese, and roasted vegetables (eggplant, zucchini, and red pepper).
Preheat oven to 425F
Prepare vegetables. Dice eggplant, zucchini, and red bell peppers in 1/2 inch to 1 inch pieces. Place diced vegetables onto a baking sheet. Drizzle with olive oil. Add salt and pepper. Roast for 20 minutes.
Lower oven heat to 350F. Add sauce to bottom of 13x9-inch baking pan. Place lasagna noodles evenly on top of sauce. Spread vegan ricotta cheese on noodles, then top with roasted vegetables.
Continue layering - Sauce, Noodles, Ricotta, Veggies - until all ingredients are used up, ending with a layer of sauce.
Cover with tin foil and bake in oven at 350F for 25-30 minutes.