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 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Arrange eggplant, zucchini, and bell peppers on baking sheets, drizzle with olive oil, season with salt, pepper, oregano, and basil, and roast for 20 minutes until tender.
- In a bowl, mix ricotta, half the mozzarella, half the Parmesan, minced garlic, and parsley. Set aside.
- Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half the roasted vegetables, and half the ricotta mixture. Repeat layers, ending with a final layer of noodles and remaining marinara sauce.
- Cover with foil and bake for 25 minutes. Remove foil, sprinkle with remaining mozzarella and Parmesan, and bake uncovered for 10 more minutes until bubbly.
- In a small saucepan, warm heavy cream over low heat. Stir in remaining Parmesan and garlic until smooth. Drizzle over baked lasagna before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean