Description
A vibrant, no-pasta lasagna featuring thinly sliced eggplant, zucchini, and colorful bell peppers, layered with a rich tomato sauce and topped with a creamy garlic-herb three-cheese drizzle.
Ingredients
- 1 large eggplant, sliced lengthwise 1/4-inch thick
- 2 medium zucchinis, sliced lengthwise 1/4-inch thick
- 1 yellow bell pepper, sliced into rings
- 1 red bell pepper, sliced into rings
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 cup heavy cream
- 1/4 cup cream cheese, softened
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange eggplant and zucchini slices on the baking sheet, brush with olive oil, and season with salt and pepper. Roast for 15 minutes until tender. Set aside.
- In a small bowl, mix ricotta, half the Parmesan, half the mozzarella, garlic, basil, parsley, and oregano. Set aside.
- In another bowl, combine heavy cream, cream cheese, remaining Parmesan, and remaining mozzarella. Whisk until smooth for the drizzle.
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer roasted eggplant slices, then zucchini, then yellow and red bell pepper rings. Spread half of the ricotta mixture over the vegetables.
- Repeat layers: marinara, remaining vegetables, remaining ricotta mixture, and top with remaining marinara.
- Pour the creamy garlic herb cheese drizzle evenly over the top.
- Bake for 25–30 minutes until bubbly and golden. Let rest 10 minutes before slicing.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Method: Main
- Cuisine: Mediterranean