Description
A vibrant, vegetable-packed lasagna featuring roasted eggplant, zucchini, and bell peppers layered with a rich tomato sauce and topped with a decadent three-cheese garlic herb drizzle.
Ingredients
- 1 large eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 yellow bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 2 cups marinara sauce
- 9 no-boil lasagna noodles
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Arrange eggplant, zucchini, and bell peppers on baking sheets, drizzle with olive oil, season with salt and pepper, and roast for 20 minutes until tender.
- Reduce oven to 375°F (190°C). Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half the roasted vegetables, and 1/3 of the remaining sauce. Repeat layers, finishing with a final layer of noodles and sauce.
- In a bowl, mix ricotta, Parmesan, and mozzarella. In a saucepan, heat heavy cream with minced garlic until simmering, then stir into cheese mixture along with basil and oregano. Drizzle evenly over the top lasagna layer.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden. Let rest for 10 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean