In a large saucepan heat the oil over medium heat. Cook the garlic and onion for 1-2 minutes or until softened slightly. Add the eggplant, zucchinis, and mushrooms and cook for a further minute. Add sauce. Allow sauce to simmer for 15-20 minutes. Season to taste.
Preheat oven to 180°C.
Meanwhile, mix the cream together with the eggs. Season to taste.
Using a greased 24 x 34cm deep baking dish, lay 2 sheets of lasagne to fit base.
Arrange half the fire roasted peppers onto sheets, and cover with half the sauce.
Continue with 2 more lasagne sheets, and pour on half the cream sauce, sprinkle with half the ricotta, feta and parmesan cheese.
Repeat this process, finishing with a cream and cheese top.
Top with grape tomatoes. Bake for 45-50 minutes or until golden brown. Garnish with basil leaves before serving.