Vegetable lasagne bake

Name: Vegetable lasagne bake
Ingredients: 2 small red capsicums, deseeded, cut into thick strips; 1 red onion, halved, cut into thin wedges; 3 (about 350g) Lebanese eggplants, cut into 1cm-thick slices lengthways; 400g zucchini, trimmed, cut into 1cm-thick slices lengthways; 2 tablespoons olive oil; 2 x 400g cans brown lentils, rinsed, drained; 2 x 400g cans diced tomatoes; 2 tablespoons chopped fresh continental parsley; 500g fresh ricotta; 40g (1/2 cup) finely grated parmesan; 2 eggs, lightly whisked; 6 dried lasagne sheets; 200g mozzarella, thinly sliced