Description
A vibrant, vegetable-forward lasagna featuring grilled eggplant and zucchini, roasted bell peppers, and a rich three-cheese garlic herb sauce, layered for a hearty Mediterranean-inspired meal.
Ingredients
- 2 medium eggplants, sliced lengthwise into 1/4-inch strips
- 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 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 cup heavy cream
- 9 no-boil lasagna noodles
- 1 cup marinara sauce
Instructions
- Preheat oven to 400°F (200°C). Toss eggplant, zucchini, and bell peppers with olive oil, oregano, salt, and pepper. Roast on baking sheets for 20-25 minutes until tender and slightly charred.
- In a bowl, mix ricotta, mozzarella, Parmesan, garlic, basil, parsley, and heavy cream to form the creamy cheese drizzle. 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 a third of the cheese drizzle. Repeat layers, ending with noodles on top.
- Spread remaining marinara sauce over the top noodles, then dollop with the last of the cheese drizzle. Cover with foil and bake for 25 minutes.
- Remove foil and bake uncovered for 10 more 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