Are you on the hunt for a delicious yet wholesome dish that can impress even the pickiest eaters? Look no further! Our Layered Mediterranean Vegetable Lasagna with Garlic Herb Three-Cheese Drizzle is not only a feast for the eyes but also a burst of flavors on your palate. This vegetarian delight showcases a blend of roasted eggplant, zucchini, and bell peppers nestled between tender lasagna sheets, all topped off with a rich, creamy garlic herb cheese sauce. It’s the kind of meal that brings warmth and comfort, making it perfect for family dinners or special occasions.
This lasagna is easy to prepare, requiring only a bit of chopping and layering, making it a suitable choice for both novice cooks and seasoned chefs alike. Plus, its vegetarian nature means it fits well into many dietary preferences without sacrificing taste. As each bite reveals layers of roasted vegetables and cheesy goodness, your taste buds will thank you for this delightful culinary experience. Whether you’re serving it on a chilly night or hosting friends, this dish is sure to be a crowd-pleaser that you’ll want to make over and over again.
Why You’ll Love This Layered Mediterranean Vegetable Lasagna
- Flavor-Packed: A harmonious blend of roasted vegetables coupled with a rich cheese drizzle.
- Vegetarian Delight: Suitable for vegetarians without compromising on taste or heartiness.
- Easy Preparation: Simple instructions that make it easy to put together.
- Customizable: Easily adjust ingredients based on preference or availability.
- Perfect for Meal Prep: Ideal for leftovers; it tastes even better the next day!
Preparation Phase & Tools to Use
Before you dive into making your Layered Mediterranean Vegetable Lasagna, it’s essential to prepare your kitchen and gather the necessary tools. Start by preheating your oven to 400°F (200°C) to ensure it’s ready when you need it. Line a baking sheet with parchment paper to roast your sliced veggies, making cleanup a breeze.
You’ll need the following tools:
- 9×13-inch baking dish
- Spatula for flipping veggies
- Large saucepan for the cheese sauce
- Whisk for blending liquids
- Cutting board and knife for prepping veggies
Organizing your workspace will also enhance efficiency. Gather all ingredients on the counter, and you’ll have easy access as you layer your lasagna. By preparing in advance, you’ll ensure a smooth cooking experience.
Ingredients
- 2 medium eggplants, sliced
- 2 medium zucchinis, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups milk
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella
- 1/2 cup shredded parmesan
- 1/2 cup ricotta cheese
- 1 tsp minced garlic
- 1 tsp dried basil
- 1 tsp dried parsley
- Salt & black pepper to taste
- 9 lasagna sheets, cooked
- Extra mozzarella for topping (optional)
Instructions
Step 1: Prepare Vegetables
Begin by preheating your oven to 400°F (200°C). In a large bowl, toss the sliced eggplant, zucchini, and bell peppers with olive oil, salt, black pepper, garlic powder, and dried oregano. Spread them evenly on the prepared baking sheet. Roasting the vegetables brings out their natural sweetness and flavor, which enhances the overall taste of your lasagna. Bake for 25–30 minutes, turning them halfway to ensure even roasting.
Step 2: Make the Cheese Sauce
While the vegetables are roasting, take a medium saucepan and melt the butter over medium heat. Once melted, stir in the flour to create a roux. This will act as the thickening agent for your cheese sauce. Gradually whisk in the milk and heavy cream, cooking until the mixture thickens slightly. This step is crucial as it will provide the creamy texture that complements the lasagna beautifully. Next, incorporate mozzarella, parmesan, and ricotta cheese along with minced garlic, dried basil, and parsley. Season with salt and pepper to taste, stirring until the cheeses melt and blend smoothly.
Step 3: Assemble the Lasagna
Lightly grease your 9×13-inch baking dish. Start by spreading a bit of the cheese sauce on the bottom of the dish, preventing the noodles from sticking. Layer three lasagna sheets over the sauce, followed by a generous portion of the roasted vegetables and a drizzle of the cheese sauce. Repeat this process until you run out of ingredients, ensuring the last layer is topped with the remaining cheese sauce. If desired, sprinkle extra mozzarella on top for a cheesy finish.
Step 4: Bake and Serve
Reduce the oven temperature to 375°F (190°C) and bake the lasagna for 25–30 minutes, or until it’s bubbling and has turned a beautiful golden color on top. Let the baked lasagna rest for about 10 minutes before slicing for the best presentation. This resting period allows the layers to set, making it easier to serve. Enjoy this delightful dish with a side salad or crusty bread for a complete meal.
Variations
- Protein: Incorporate cooked chicken, ground turkey, or lentils for added protein.
- Vegetables: Swap in spinach, artichokes, or mushrooms based on your preference or seasonal availability.
- Spices: Experiment with Italian seasoning or crushed red pepper for a bit of heat.
Cooking Notes
- Ensure the eggplant is sliced evenly to promote even roasting.
- If you want a gluten-free version, substitute the lasagna sheets with thinly sliced zucchini or gluten-free noodles.
Serving Suggestions
- Pair with a fresh garden salad topped with a light vinaigrette.
- Serve with garlic bread or breadsticks for dipping in the creamy sauce.
Tips
- For a rich flavor, allow the roasted vegetables to cool before layering to enhance their sweetness.
- Make ahead of time: assemble the lasagna a day ahead and bake it right before serving.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 55–60 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 15 grams
- Sodium: 450 milligrams
FAQs
Can I freeze lasagna?
Yes! You can freeze the prepared but uncooked lasagna for up to three months. Just cover it tightly with plastic wrap and foil before freezing. When you’re ready to bake, thaw it in the refrigerator overnight before cooking.
What can I use instead of ricotta cheese?
You can substitute ricotta cheese with cottage cheese or a dairy-free alternative like cashew cream for a similar texture.
Is lasagna healthy?
With the inclusion of vegetables and the option to control cheese and sauce, this lasagna can be a healthful choice. Adjust portions and ingredients to fit your dietary goals.
How long does leftover lasagna last?
Leftover lasagna can be stored in the refrigerator for up to 3-5 days in an airtight container.
Conclusion
In conclusion, the Layered Mediterranean Vegetable Lasagna with Garlic Herb Three-Cheese Drizzle is a must-try recipe that will surely elevate your dining experience. With its rich flavors, hearty ingredients, and simple preparation, it’s perfect for any occasion—whether you’re cooking for family or hosting friends. Don’t hesitate to get creative with your ingredients and make this dish your own! We invite you to share your variations and experiences by leaving a comment below. Enjoy cooking and savoring every delectable bite of this Mediterranean delight!
Print
Layered Mediterranean Vegetable Lasagna with Garlic Herb Three-Cheese Drizzle
- Total Time: 55–60 minutes
- Yield: 6 servings 1x
Description
A delicious and wholesome vegetarian lasagna with a blend of roasted vegetables and a creamy cheese sauce.
Ingredients
- 2 medium eggplants, sliced
- 2 medium zucchinis, sliced
- 1 yellow bell pepper, sliced
- 1 red bell pepper, sliced
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups milk
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella
- 1/2 cup shredded parmesan
- 1/2 cup ricotta cheese
- 1 tsp minced garlic
- 1 tsp dried basil
- 1 tsp dried parsley
- Salt & black pepper to taste
- 9 lasagna sheets, cooked
- Extra mozzarella for topping (optional)
Instructions
- Begin by preheating your oven to 400°F (200°C). In a large bowl, toss the sliced eggplant, zucchini, and bell peppers with olive oil, salt, black pepper, garlic powder, and dried oregano. Spread them evenly on the prepared baking sheet. Bake for 25–30 minutes, turning them halfway.
- While the vegetables are roasting, melt the butter in a medium saucepan over medium heat. Stir in the flour to create a roux, then gradually whisk in the milk and heavy cream until slightly thickened. Add mozzarella, parmesan, ricotta, minced garlic, dried basil, and parsley. Season with salt and pepper.
- Lightly grease your 9×13-inch baking dish. Spread a bit of cheese sauce on the bottom, layer with lasagna sheets, roasted vegetables, and cheese sauce. Repeat until ingredients are used, topping with cheese sauce.
- Reduce oven to 375°F (190°C) and bake for 25–30 minutes until bubbling and golden. Let rest for 10 minutes before serving.
Notes
Enjoy this lasagna with a side salad or crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 450 milligrams
- Protein: 15 grams