Description

A vibrant, vegetable-forward lasagna featuring layers of roasted eggplant, zucchini, and bell peppers, all topped with a rich and creamy garlic herb three-cheese sauce. This dish is a colorful and satisfying twist on the classic lasagna, perfect for a hearty main course.

Ingredients

1 large eggplant, sliced into 1/4-inch rounds
2 medium zucchinis, sliced into 1/4-inch rounds
1 yellow bell pepper, sliced into strips
1 red bell pepper, sliced into strips
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles, cooked al dente
2 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1/4 cup heavy cream
1 cup marinara sauce

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Arrange eggplant and zucchini slices and bell pepper strips on the baking sheets. Drizzle with olive oil, season with salt, pepper, oregano, and basil. Roast for 20-25 minutes, until tender and lightly browned.
While vegetables roast, prepare the creamy garlic herb three-cheese drizzle: In a medium bowl, combine ricotta, mozzarella, Parmesan, minced garlic, parsley, fresh basil, and heavy cream. Mix well and set aside.
Reduce oven temperature to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Spread a thin layer of marinara sauce on the bottom of the dish. Arrange a layer of cooked lasagna noodles over the sauce.
Spread a third of the cheese mixture over the noodles, then layer with half of the roasted eggplant and zucchini. Repeat layers: noodles, cheese mixture, remaining eggplant and zucchini, then noodles.
Top the final layer of noodles with the remaining cheese mixture and bell pepper strips. Spoon remaining marinara sauce over the top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, until bubbly and golden.
Let lasagna rest for 10 minutes before slicing. Garnish with extra fresh basil if desired.

Notes

You can customize the seasonings to taste. For a richer sauce, add more cream or substitute with a splash of milk. Roasting the vegetables enhances their flavor and prevents the lasagna from becoming watery.

Prep Time: 20 minutes
Cook Time: 55 minutes
Method: Main
Cuisine: Italian-Mediterranean