Preheat the oven to 350F and coat a 9x9 baking dish with non stick spray.
Heat olive oil in a large pan over medium heat.
Saute onion and garlic for about 5 minutes until golden brown.
Add in sliced eggplants, cover and cook for about 10 minutes until semi soft.
Next, add in zucchini and bell peppers, cook for 10 more minutes.
Then add La San Marzano Tomato Basil Sauce, stir and cook for ten minutes.
Pour 1/3 cup vegetable sauce at the bottom of the baking dish.
Top with Lasagna noodles. Spread ricotta on the lasagna noodles.
Top with vegetable sauce and shredded mozzarella.
Repeat the layers of noodles and vegetables until the last layer is vegetables topped with mozzarella cheese.
Top with some basil leaves and cover with aluminum foil.
Bake in the oven for 45 minutes until the lasagna noodles are fully cooked.
Uncover and cook for another 10 minutes.
Let cool for 20 minutes and then slice and serve.