Pre-heat the oven to 200˚C/Gas mark 6.
Arrange the aubergine, courgette, red onion and pepper chunks on a Pyrex non-stick oven tray. Sprinkle with the crushed garlic and drizzle over the olive oil. Toss everything together and season well. Place in the oven and cook for 30 minutes. Remove from the oven and add the cherry tomatoes to the tray and cook for a further 20 minutes. When the vegetables are done, remove from the oven and turn into a large bowl. Stir in the tin of chopped tomatoes and chopped olives. Set to one side.
Meanwhile make the sauce by placing all the ingredients except the cheese in a saucepan and whisk continuously over a medium heat until the sauce boils and thickens. Cook over a medium heat for 2 minutes and then add the grated Parmesan. Season with salt and pepper.
Turn down the oven temperature to 180C/Gas Mark 4.
Now, into the Pyrex oven dish spoon half of the cooked vegetables. Arrange four of the lasagne sheets over the top. Next spoon over the remaining vegetables,, half the cheese sauce and drained mozzarella balls followed by the other four lasagne sheets. Pour over the rest of the cheese sauce and sprinkle with the Parmesan cheese.
Bake in the oven for 40 minutes or until the top is golden brown