Name: Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna with Creamy Garlic Herb Three-Cheese Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 medium eggplants, sliced into 1/4-inch rounds; 2 medium zucchini, sliced into 1/4-inch rounds; 1 yellow bell pepper, sliced into strips; 1 red bell pepper, sliced into strips; 3 tablespoons olive oil; Salt and pepper to taste; 8 lasagna noodles (oven-ready or cooked according to package); For the cheese drizzle: 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; 2 tablespoons chopped fresh basil; 1 tablespoon chopped fresh oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup milk (or more for desired consistency); For garnish: additional fresh basil and oregano

Description

A vibrant and healthy lasagna that layers roasted eggplant, zucchini, and bell peppers with a rich, creamy garlic-herb three-cheese sauce. This vegetarian dish is packed with Mediterranean flavors and makes a stunning centerpiece for any meal.

Ingredients

2 medium eggplants, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
1 yellow bell pepper, sliced into strips
1 red bell pepper, sliced into strips
3 tablespoons olive oil
Salt and pepper to taste
8 lasagna noodles (oven-ready or cooked according to package)
For the cheese drizzle: 1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk (or more for desired consistency)
For garnish: additional fresh basil and oregano

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Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Arrange eggplant and zucchini slices on one sheet and bell pepper strips on the other. Brush vegetables with olive oil and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
In a medium bowl, combine ricotta, mozzarella, Parmesan, minced garlic, basil, oregano, salt, and pepper. Stir in milk gradually until the mixture is creamy and spreadable. Set aside.
Reduce oven temperature to 375°F (190°C). Spread a thin layer of the cheese mixture on the bottom of a 9×13-inch baking dish. Place a layer of lasagna noodles over the cheese. Top with half of the roasted eggplant and zucchini, then half of the bell peppers. Dollop with half of the remaining cheese mixture. Repeat layers: noodles, remaining vegetables, and remaining cheese mixture. Finish with a final layer of noodles and spread any remaining cheese mixture on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until bubbly and lightly golden. Let stand for 10 minutes before serving. Garnish with fresh basil and oregano.

Notes

You can customize the seasonings to taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: American