Preheat the oven to 200 degrees Celsius.

Mince or crush the garlic. Cut the eggplant and zucchini into thin slices, about 3 mm thick.

Arrange the vegetable slices on a baking sheet covered with parchment paper.

In a bowl, mix 1.5 tbsp olive oil, half of the minced garlic, and half of the Italian spices, along with salt and pepper.

Coat the eggplant and zucchini slices with this mixture and bake for 15 to 20 minutes.

Mince the onion and deseed the red chili pepper, mincing 0.25 of it.

Heat 0.5 tbsp olive oil in a frying pan and sauté the onion, remaining garlic, remaining Italian spices, and minced chili for 2 to 3 minutes.

Drizzle with 1 tbsp black balsamic vinegar, then add the crushed tomatoes and tomato passata.

Season with salt and pepper and cover to let it simmer until the oven-baked vegetables are ready.

Spread a thin layer of tomato sauce on the bottom of an oven dish.

Place a fresh lasagna sheet on top, arrange the grilled vegetables, and cover with more tomato sauce.

Repeat until all grilled vegetables are used, finishing with a layer of tomato sauce.

Place the mozzarella on top and bake for 20 to 30 minutes.

Let the lasagna rest for 5 minutes before cutting and serving.