Preheat your oven to 350°F (175°C).

Cook the lasagna noodles in salted boiling water until al dente (8–10 minutes). Drain and lay flat.

Heat olive oil in a large skillet, sauté onion and garlic for about 3 minutes until translucent.

Add zucchini, bell pepper, and mushrooms to the skillet. Sprinkle with Italian seasoning, cook for 5–7 minutes until tender.

In a bowl, combine ricotta, 1 cup mozzarella, and ½ cup Parmesan. Mix until creamy.

In a baking dish, layer béchamel, noodles, half ricotta mixture, half sautéed veggies, and ⅓ béchamel. Repeat the process.

Top with remaining noodles and béchamel. Add remaining mozzarella and Parmesan.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes.

Let cool for 10 minutes. Garnish with basil before serving.