Description
A vibrant, vegetarian lasagna layered with roasted Mediterranean vegetables, golden lasagna noodles, and a rich tomato sauce, topped with a creamy garlic herb cheese drizzle for a fresh, flavorful twist.
Ingredients
- 1 package (9 oz) no-boil lasagna noodles
- 2 medium zucchinis, sliced into rounds
- 1 large eggplant, cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- For the drizzle: 1/2 cup Greek yogurt, 2 tbsp cream cheese, 1 clove garlic (minced), 1 tbsp fresh parsley (chopped), 1 tsp lemon juice
Instructions
- Preheat oven to 400°F (200°C). Toss zucchini, eggplant, bell peppers, and onion with olive oil, oregano, basil, salt, and pepper. Roast on a baking sheet for 20-25 minutes until golden and tender.
- In a bowl, mix ricotta cheese with half of the minced garlic. Set aside.
- In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Layer no-boil lasagna noodles, followed by half of the roasted vegetables, half of the ricotta mixture, and a sprinkle of mozzarella and Parmesan. Repeat layers, ending with noodles on top.
- Cover the top layer with remaining marinara sauce and cheeses. Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
- While baking, prepare the drizzle by whisking Greek yogurt, cream cheese, remaining garlic, parsley, and lemon juice until smooth. Drizzle over the lasagna before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean