Description

A vibrant and hearty lasagna featuring layers of grilled eggplant, zucchini, yellow bell pepper, and red bell pepper, topped with a creamy garlic herb three-cheese drizzle. This dish is a colorful twist on traditional lasagna, perfect for a Mediterranean-inspired dinner that’s both gluten-free and packed with flavor.

Ingredients

2 medium eggplants, sliced into 1/4-inch rounds
2 medium zucchinis, sliced into 1/4-inch rounds
1 yellow bell pepper, sliced into rings
1 red bell pepper, sliced into rings
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 cup ricotta cheese
1/2 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded mozzarella cheese (for topping)
Fresh basil leaves for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
Place eggplant and zucchini slices on the prepared baking sheets. Brush lightly with 2 tablespoons olive oil and season with a pinch of salt and pepper. Roast for 15 minutes, flipping halfway through, until tender and lightly golden.
In a small bowl, mix minced garlic, ricotta, cream cheese, Parmesan, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined. Set aside.
Reduce oven temperature to 375°F (190°C). Lightly grease an 8×8-inch baking dish with remaining 1 tablespoon olive oil.
Layer half of the roasted eggplant slices in the bottom of the dish. Top with half of the roasted zucchini slices, then half of the yellow and red bell pepper rings. Spread half of the cheese mixture evenly over the vegetables.
Repeat layers with remaining eggplant, zucchini, bell peppers, and cheese mixture. Sprinkle shredded mozzarella on top.
Cover baking dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is bubbly and lightly browned.
Let rest for 5 minutes before slicing. Garnish with fresh basil if desired.

Notes

You can customize the seasonings to taste. For extra flavor, add a pinch of red pepper flakes or a drizzle of balsamic glaze before serving. This lasagna can be made ahead and refrigerated for up to 2 days; reheat in the oven at 350°F until warmed through.

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