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 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 3 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 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Arrange eggplant, zucchini, and bell peppers on baking sheets, drizzle with olive oil, and season with oregano, salt, and pepper. Roast for 20 minutes until tender.
- Reduce oven to 375°F (190°C). Spread 1 cup marinara sauce in a 9×13 inch baking dish. Layer 3 lasagna noodles, half the roasted vegetables, and 1 cup sauce. Repeat layers.
- In a bowl, mix ricotta, Parmesan, and mozzarella. In a saucepan, warm heavy cream with garlic until simmering, then stir into cheese mixture with basil and parsley.
- Spread cheese drizzle over the top layer. Cover with foil and bake for 25 minutes. Uncover and bake 10 more minutes until bubbly. 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