Description
A vibrant, vegetarian lasagna featuring layers of roasted Mediterranean vegetables, rich tomato sauce, and lasagna noodles, topped with a creamy garlic herb cheese drizzle for a golden, flavorful finish.
Ingredients
Scale
For the Crust:
- 9 lasagna noodles, cooked al dente
- 2 medium zucchinis, sliced
- 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
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss zucchini, eggplant, bell peppers, and onion with olive oil, salt, pepper, oregano, and basil. 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 saucepan, heat marinara sauce over medium heat. Stir in the remaining minced garlic and simmer for 5 minutes.
- Reduce oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of marinara sauce. Layer 3 lasagna noodles, half of the roasted vegetables, half of the ricotta mixture, and a third of the mozzarella cheese. Repeat layers, ending with noodles on top.
- Cover with remaining marinara sauce and sprinkle with remaining mozzarella and Parmesan cheeses. Bake uncovered for 25-30 minutes until bubbly and golden.
- While baking, whisk heavy cream with a pinch of salt, pepper, and any leftover herbs in a small saucepan over low heat until warm. Drizzle over the lasagna before serving. Garnish with fresh basil.
Notes
You can customize the seasonings to taste.