In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add zucchini, eggplant, red bell pepper, and mushrooms. Season with salt and black pepper. Cook until vegetables are tender, about 5-7 minutes. Remove from heat.

Preheat Oven

Preheat your oven to 375°F (190°C).

Layer the Lasagne

In a baking dish, spread a thin layer of tomato sauce on the bottom. Place 3 lasagne noodles on top. Add half of the sautéed veggies, half of the gruyere cheese, and a layer of mozzarella cheese. Repeat the layers: noodles, tomato sauce, veggies, gruyere, and mozzarella. Finish with a final layer of noodles topped with remaining tomato sauce and sprinkle grated parmesan cheese on top.

Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and golden.

Cool and Serve

Allow the lasagne to cool for about 10 minutes before slicing. Serve warm and enjoy!