Description
A vibrant, vegetable-packed lasagna featuring roasted eggplant, zucchini, and bell peppers layered with marinara and topped with a rich, herbed three-cheese drizzle.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, sliced lengthwise into 1/4-inch strips
- 2 medium zucchinis, sliced lengthwise into 1/4-inch strips
- 1 yellow bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
- 24 ounces marinara sauce
- 9 no-boil lasagna noodles
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 teaspoon dried oregano
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F. Arrange eggplant, zucchini, and bell peppers on baking sheets, drizzle with 2 tablespoons olive oil, season with salt and pepper, and roast for 20 minutes until tender.
- Reduce oven to 375°F. In a bowl, mix ricotta, Parmesan, and half the mozzarella. In a saucepan, heat remaining olive oil, sauté garlic, add heavy cream, oregano, and remaining mozzarella, stirring until smooth for the drizzle.
- Spread a thin layer of marinara in a 9×13 baking dish. Layer 3 lasagna noodles, half the roasted vegetables, half the ricotta mixture, and more sauce. Repeat layers, ending with noodles and sauce.
- Bake covered with foil for 25 minutes. Uncover, pour the creamy garlic herb cheese drizzle over top, and bake 10 more minutes until bubbly. Let rest 10 minutes before serving.
Notes
You can customize the seasonings to taste.