Preheat your oven to 400°F (200°C). Toss cherry tomatoes and onions with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast for about 25 minutes.

Wash and slice bell peppers and zucchini. Toss with olive oil, salt, and pepper, and roast alongside the sauce for 20-25 minutes.

Mix ricotta cheese, basil pesto, beaten egg, salt, and pepper in a bowl until smooth. Set aside.

Cook lasagna noodles in salted water for 8-10 minutes until al dente. Drain and lay flat to cool.

In a greased baking dish, layer roasted tomato sauce, lasagna noodles, pesto ricotta mixture, roasted vegetables, and mozzarella cheese. Repeat layers and finish with noodles and sauce.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden. Let rest for 10 minutes before slicing.