Preheat your oven to 400°F (200°C). In a mixing bowl, combine cherry tomatoes and diced onion with extra-virgin olive oil, balsamic vinegar, kosher salt, and black pepper. Spread them evenly on a baking sheet and roast for about 25 minutes.

Meanwhile, slice your red and orange bell peppers and zucchini. In another bowl, toss these colorful vegetables with olive oil, garlic powder, salt, and pepper. Roast them at 400°F (200°C) for 20-25 minutes, until golden and tender.

Prepare the pesto ricotta by mixing together ricotta cheese, basil pesto, a large egg, garlic powder, kosher salt, and black pepper until smooth and creamy.

Bring a large pot of salted water to a boil. Carefully add the lasagna noodles and cook until al dente, usually around 8-10 minutes. Drain the noodles and lay them flat on parchment paper.

Layer your Tie Dye Vegetarian Lasagna in a greased 9x13 inch baking dish, starting with a layer of roasted tomato sauce, followed by layers of noodles, pesto ricotta, roasted veggies, and mozzarella until all ingredients are used.

Cover with aluminum foil and bake for 25 minutes. Remove the foil, add dollops of basil pesto, and bake for an additional 15-20 minutes until bubbling and golden brown.

Once baked, let it cool for at least 10 minutes before garnishing with fresh basil leaves, then slice, serve, and enjoy!