Preheat your oven to 375°F (190°C). Give your kitchen timer a friendly nudge and pretend you’re about to start a masterpiece.

Prepare the veggies: toss zucchini, pepper, and eggplant with olive oil, salt, and pepper. Roast on a sheet until they’re tender and a bit caramelized, about 15-20 minutes. You want some char—trust the process.

Meanwhile, sauté garlic in a splash of olive oil for about 30 seconds until fragrant. Stir in spinach until just wilted, then set aside.

In a bowl, mix ricotta (or its creamy stand-in) with half the feta and a pinch of salt. It should look like a cheesy dream but not too runny.

Lightly oil a baking dish. Start layering: a thin spread of marinara, then noodles, then veggies, then ricotta mix, a sprinkle of olives, and a handful of mozzarella. Repeat until you’re almost at the top.

Finish with a final layer of noodles, a final swirl of sauce, remaining feta, and mozzarella. Bake covered for 25 minutes, then uncover and bake another 10-15 minutes until bubbly and golden.

Let it rest for 10 minutes before slicing. Slice clean, serve with a smile, and pretend you didn’t eat half the pan last night.