Description
A vibrant, vegetable-forward lasagna featuring thin slices of sweet potato, zucchini, and bell peppers layered with a rich tomato sauce and topped with a decadent three-cheese garlic herb drizzle.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and thinly sliced lengthwise
- 2 medium zucchinis, thinly sliced lengthwise
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- For the Cheese Drizzle: 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk or cream
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened, about 5 minutes. Add bell peppers and cook for another 5 minutes. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- Arrange a layer of sweet potato slices in the bottom of the baking dish. Spread a third of the sauce mixture over the potatoes. Add a layer of zucchini slices, then another third of the sauce. Repeat with remaining vegetables and sauce, finishing with a top layer of vegetables.
- Cover dish with foil and bake for 25 minutes.
- While baking, prepare the cheese drizzle: In a bowl, mix ricotta, mozzarella, Parmesan, milk, garlic, parsley, and thyme until smooth.
- Remove lasagna from oven, uncover, and drizzle the cheese mixture evenly over the top. Return to oven, uncovered, and bake for an additional 15-20 minutes, until cheese is bubbly and vegetables are tender.
- Let cool for 10 minutes before slicing and serving.
Notes
You can customize the seasonings to taste.