Description
A delicious and wholesome vegetarian lasagna with a blend of roasted vegetables and a creamy cheese sauce.
Ingredients
Scale
- 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