Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
Heat a grill pan, brush the slices of courgettes and aubergine with the oil and cook for 6-7 minutes, turning occasionally until each side is chargrilled.
Place half the courgettes, aubergine and tomatoes in the bottom of an ovenproof dish.
In a bowl mix the ricotta, Garlic Granules and Basil together. Season to taste.
Layer half the lasagne slices on top of the vegetables, spoon the ricotta cheese mixture on top, layer the remaining vegetables on top and add the lasagne slices.
Stir the Thyme, Oregano and Nutmeg into the white sauce. Pour over the lasagne sheets.
Bake for 30-45 minutes in the oven until slightly golden on top.