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
Scale
- 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