Ingredients
Scale
- 1 large Eggplant, sliced into 1/4-inch rounds
- 2 medium Zucchini, sliced lengthwise into 1/4-inch strips
- 1 Red bell pepper, halved and seeded
- 1 Yellow bell pepper, halved and seeded
- 3–4 tbsp Olive oil, for brushing
- Salt & pepper, to taste
- 9 Lasagna noodles (regular)
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 2 cups Marinara sauce
- Fresh basil, for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the eggplant, zucchini slices, and bell peppers on the baking sheet. Brush with olive oil and season with salt and pepper.
- Roast the vegetables for about 20 minutes, flipping halfway, until tender and slightly charred.
- While the vegetables are roasting, cook the lasagna noodles according to package instructions. Drain and set aside.
- In a small bowl, mix the ricotta cheese with minced garlic, oregano, basil, salt, and pepper.
- Spread 1/2 cup of marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer three lasagna noodles over the sauce, followed by half of the roasted vegetables, half of the ricotta mixture, and 1/3 of the mozzarella and parmesan cheeses.
- Repeat the layering: sauce, noodles, remaining vegetables, remaining ricotta, 1/3 of the mozzarella and parmesan.
- Finish with a layer of noodles, remaining marinara sauce, and the remaining cheeses.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until golden and bubbly.
- Let the lasagna rest for at least 10 minutes before slicing and garnish with fresh basil leaves.
Notes
For variations, consider adding cooked lentils or sautéed mushrooms. To reduce saturated fat, choose part-skim ricotta and light mozzarella.
- Prep Time: 35 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian