There’s something undeniably comforting about a warm, hearty lasagna, and this Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna takes that comfort to a whole new level! With its vibrant layers of roasted vegetables, a creamy garlic herb three-cheese drizzle, and that golden bubbly topping, this recipe is sure to become a family favorite. It’s packed with flavor and color, making it not just a meal, but a delightful culinary experience that you’ll look forward to enjoying every time you make it. Plus, it’s vegetarian, providing a healthy and nutritious option for dinner that doesn’t skimp on taste.
This dish is perfect for both casual weekdays and festive family gatherings. The wonderfully roasted eggplant, zucchini, and bell peppers come together in a medley of tastes and textures that will cater to all palates. What’s more, the creamy cheese sauce adds a rich depth to the lasagna that makes it feel indulgent without being overly heavy. Give this recipe a try, and you’ll have a beautiful, plant-based dish that looks as amazing as it tastes. The best part? It’s surprisingly simple to whip up, making it ideal for anyone looking to create a restaurant-quality meal at home!
Why You’ll Love This Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna
- Healthier Comfort Food: Packed with fresh, colorful vegetables, this lasagna is a nutritious twist on a classic favorite.
- Flavorful Layers: The combination of roasted veggies and a creamy cheese sauce results in a rich, satisfying flavor in every bite.
- Easy Preparation: Despite its impressive presentation, this dish requires straightforward, uncomplicated steps for preparation.
- Perfect for Meal Prep: This lasagna is a fantastic option for make-ahead meals and freezes well for future enjoyment.
- Kid-Friendly: The vibrant colors and cheesy goodness make this lasagna appealing to kids and adults alike.
Preparation Phase & Tools to Use
Before diving into this delicious lasagna, it’s essential to prepare your kitchen and gather the necessary tools. Start by ensuring your workspace is clean and organized, which will make the cooking process smoother and more enjoyable.
You’ll need a few key kitchen tools:
- Oven: To roast the vegetables and bake the lasagna.
- Large baking dish: A 9×13 inch dish is perfect for this recipe.
- Two large mixing bowls: One for the vegetables and one for the cheese sauce.
- Whisk: For mixing your cheese sauce smoothly.
- Spatula: To layer your ingredients easily.
Once you have everything ready, preheat your oven to 200°C (400°F) to get started on roasting those gorgeous vegetables.
Ingredients
- 2 medium eggplants, sliced (900 g / 2 lb)
- 2 medium zucchinis, sliced (400 g / 14 oz)
- 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
- 1 1/2 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 & pepper to taste
- 9 cooked lasagna sheets (225 g / 8 oz)
- Extra mozzarella for topping (optional)
Instructions
Step 1: Preheat and Prepare the Veggies
Begin by preheating your oven to 200°C (400°F). While it heats, take your sliced eggplant, zucchini, and bell peppers, and place them in a large mixing bowl. Drizzle the olive oil over the vegetables, then season with salt, black pepper, oregano, and garlic powder. Toss everything together until the veggies are evenly coated in the oil and seasonings. Spread these on a baking sheet and roast in your preheated oven for about 20–25 minutes. The goal is to have them tender and lightly caramelized, enhancing all those delicious flavors.
Step 2: Make the Creamy Cheese Sauce
While the vegetables are roasting, it’s time to create that luscious cheese sauce. In a saucepan, melt the butter over medium heat. Once melted, add in the flour and whisk it together for about a minute to create a roux. Gradually pour in the milk and heavy cream while continuously whisking to avoid lumps. Cook this mixture until it thickens to a smooth consistency. Once thick, stir in the shredded mozzarella, parmesan, ricotta, minced garlic, basil, parsley, and salt and pepper. Mix until the sauces are creamy and pourable, making sure every ingredient is well combined.
Step 3: Layer the Lasagna
Start with a thin layer of your creamy cheese sauce at the bottom of your baking dish to prevent sticking. Place a layer of your cooked lasagna sheets on top of the sauce, followed by a generous layer of the roasted vegetables. Drizzle some more cheese sauce over the vegetables. Repeat this process until all your ingredients are used, making sure that your last layer consists of cheese sauce to ensure a beautiful top layer when baked. For an extra indulgent finish, consider sprinkling some additional mozzarella on top.
Step 4: Bake the Lasagna
Cover your baking dish with foil, ensuring it’s sealed well to keep in the moisture. Bake at 190°C (375°F) for 30 minutes. After this, remove the foil and let that lovely cheese brown on top; bake for an additional 10–12 minutes or until golden and bubbly. Your kitchen will be filled with an irresistible aroma during this process!
Step 5: Serve and Enjoy
Once your lasagna is out of the oven, let it rest for about 10 minutes before slicing. This resting time will help the layers set slightly, making it easier to serve. Partake in this delicious creation and savor every bite of your Mediterranean veggie delight!
Variations
- Protein: Consider adding grilled chicken or turkey for those who would like some extra protein. Alternatively, use lentils for a hearty plant-based addition.
- Vegetables: Incorporate other seasonal vegetables like spinach, mushrooms, or even sweet potatoes to switch up the flavor profile.
- Spices: Experiment with different herbs and spices, such as thyme or chili flakes, for added depth and warmth.
Cooking Notes
- For best results, ensure your vegetables are evenly sliced to promote uniform roasting.
- If you prefer a crispier top, broil the lasagna in the last few minutes of cooking.
- This lasagna can be made ahead of time and stored in the fridge for up to 3 days, making it a great meal prep option.
Serving Suggestions
- Pair this lasagna with a light green salad dressed in a simple vinaigrette to balance the richness of the dish.
- Serve with crusty garlic bread to soak up any leftover cheese sauce.
Tips
- Don’t skip the resting time after the lasagna comes out of the oven, as it’s essential for the layers to stabilize.
- Feel free to make your cheese sauce ahead and store it in the fridge—just reheat before layering.
- This dish is freezer-friendly! Freeze unbaked lasagna for future meals. Just ensure it’s well-sealed.
Prep Time, Cook Time, Total Time
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
Nutritional Information
- Calories: Approximately 350 per serving
- Protein: 15 grams
- Sodium: 500 mg
FAQs
Can I use different types of cheese in this recipe?
Absolutely! Feel free to mix it up with cheeses of your choice, ensuring they melt well. Cheddar, fontina, or gouda are great alternatives.
Is this lasagna gluten-free?
You can easily make this recipe gluten-free by using gluten-free lasagna sheets and ensuring that the butter and flour are gluten-free substitutes.
Can I prepare this lasagna ahead of time?
Yes! You can assemble the lasagna a day in advance and keep it in the refrigerator until you’re ready to bake it. Just add a little extra baking time if it’s cold.
What can I serve with Mediterranean lasagna?
This dish pairs beautifully with a fresh salad, garlic bread, or even a side of sautéed spinach for an extra serving of veggies.
Conclusion
In summary, the Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna is an exquisite culinary creation that showcases the beauty and flavors of fresh vegetables in a dish that’s as satisfying as it is nutritious. Not only does it honor comfort food traditions, but it also adapts perfectly to modern dietary needs without compromising taste. With its easy preparation and stunning presentation, this lasagna will surely impress your family and friends every time you serve it. So go ahead, make this delightful meal, and don’t forget to share your experiences in the comments below! Are you excited to try a variation on this recipe? We can’t wait to hear about your delicious creations!
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Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
Description
This Layered Mediterranean Eggplant, Zucchini, Yellow & Red Bell Pepper Lasagna is packed with vibrant roasted vegetables and a creamy cheese sauce, offering a flavorful, vegetarian twist on a classic dish.
Ingredients
- 2 medium eggplants, sliced (900 g / 2 lb)
- 2 medium zucchinis, sliced (400 g / 14 oz)
- 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
- 1 1/2 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 & pepper to taste
- 9 cooked lasagna sheets (225 g / 8 oz)
- Extra mozzarella for topping (optional)
Instructions
- Begin by preheating your oven to 200°C (400°F). While it heats, take your sliced eggplant, zucchini, and bell peppers, and place them in a large mixing bowl. Drizzle the olive oil over the vegetables, then season with salt, black pepper, oregano, and garlic powder. Toss everything together until the veggies are evenly coated in the oil and seasonings. Spread these on a baking sheet and roast in your preheated oven for about 20–25 minutes.
- While the vegetables are roasting, it’s time to create that luscious cheese sauce. In a saucepan, melt the butter over medium heat. Once melted, add in the flour and whisk it together for about a minute to create a roux. Gradually pour in the milk and heavy cream while continuously whisking to avoid lumps. Cook this mixture until it thickens to a smooth consistency. Once thick, stir in the shredded mozzarella, parmesan, ricotta, minced garlic, basil, parsley, and salt and pepper.
- Start with a thin layer of your creamy cheese sauce at the bottom of your baking dish to prevent sticking. Place a layer of your cooked lasagna sheets on top of the sauce, followed by a generous layer of the roasted vegetables. Drizzle some more cheese sauce over the vegetables. Repeat this process until all your ingredients are used, ensuring the last layer consists of cheese sauce.
- Cover your baking dish with foil and bake at 190°C (375°F) for 30 minutes. After this, remove the foil and bake for an additional 10–12 minutes or until golden and bubbly.
- Once your lasagna is out of the oven, let it rest for about 10 minutes before slicing. This resting time will help the layers set slightly, making it easier to serve.
Notes
This lasagna can be made ahead of time and stored in the fridge for up to 3 days. For best results, ensure your vegetables are evenly sliced.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 15 g