Description
A vibrant, vegetable-packed lasagna featuring roasted eggplant, zucchini, and bell peppers layered with marinara and topped with a rich three-cheese garlic herb drizzle.
Ingredients
- 2 medium eggplants, sliced lengthwise into 1/4-inch strips
- 2 zucchinis, sliced lengthwise into 1/4-inch strips
- 1 yellow bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 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
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 400°F (200°C). Arrange eggplant, zucchini, and bell peppers on baking sheets, drizzle with olive oil, sprinkle with oregano, salt, and pepper, and roast for 20 minutes until tender.
- Reduce oven to 375°F (190°C). Spread 1/2 cup marinara in a 9×13-inch baking dish. Layer 3 lasagna noodles, half the roasted vegetables, and 1/2 cup marinara. Repeat layers, ending with noodles.
- In a bowl, mix ricotta, Parmesan, and mozzarella. In a saucepan, heat cream with garlic until simmering, then stir into cheese mixture with basil and thyme. Spread evenly over top noodle layer.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes until bubbly and golden. Let rest 10 minutes before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean